tag:blogger.com,1999:blog-89013048526376505942023-11-16T22:26:26.731+11:00Edge Of My PlateHennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-8901304852637650594.post-41207735192287405082016-03-12T18:07:00.002+11:002016-03-12T18:31:18.638+11:00The Peninsula Picnic 2016 - Music, Wine, Food and a little Giveaway<script>
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</script><span style="font-family: "trebuchet ms" , sans-serif;">It's that time of year again, the trees are slowly turning a slight shade of orange and red but the Melbourne summer doesn't seem to quite want to leave just yet. It's supposed to be autumn but with the scorching hot days we got here last week it certainly felt more like the middle of summer. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpFOzvHaFeonyZniZHR0HqhP3j7femsudxt1bmDnY8YD_3rRN-KPoWs8SM-2b5Ru1ATjtuClS9FmIWl1LDxYiBTGelW_H0K468mM9b1dsErLJbJL4KSe_7rX2dxOsqpiWU1X8XE9BvQ/s1600/hero+image+logo+date+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpFOzvHaFeonyZniZHR0HqhP3j7femsudxt1bmDnY8YD_3rRN-KPoWs8SM-2b5Ru1ATjtuClS9FmIWl1LDxYiBTGelW_H0K468mM9b1dsErLJbJL4KSe_7rX2dxOsqpiWU1X8XE9BvQ/s640/hero+image+logo+date+copy.jpg" width="640" /></a></span></div>
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While out for a run the other day, I was thinking about what my favourite season is. I find it hard to say, I always thought summer. But then again, summer is often just so hot you seem to spend a lot of time hurrying from an air-conditioned apartment to an air-conditioned office and back. It's often just too hot outside. Winter on the other hand is too cold and dark I find. It's lovely for cosying up on a couch in front of a fire to read a book, but how often do we actually get to do that?! </span><br />
<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif;">Spring and autumn on the other hand are filled with a sense of change. The air is crisp and invites you to spend as much time outside as possible. I love riding my bike to work on those mornings when it's still cool, but the sun is out. It's just so beautiful riding along the Yarra. So I think spring and autumn are my favourite seasons! One of my favourite things to do in autumn it to visit the wineries around Melbourne. They are busy harvesting this year's grapes and you can feel the anticipation and business in the air.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />Last year The Peninsula Picnic happened for the first time (<a href="http://edgeofmyplate.blogspot.com.au/2015/03/the-peninsula-picnic.html">read all about it here</a>). The team behind it had done a magnificent job transforming the Mornington Racecourse into a foodie's dream with lots of food stalls and an open space in front of the stage to put your picnic blanket down to enjoy those tunes while nibbling on a cheese platter. <br />After it sold out last year, it's back on again this year on March 20! And jeez, the menu and line-up look AMAZING! The twelve food stalls confirmed include Mornington Peninsula favourites such as Flinders Hotel, Max's and Montalto plus many others. It will be hard to choose between Duck Confit Salad, Pulled Slow Roasted Main Ridge Lamb Burger or Grilled Squid in a Ciabatta Roll with Estate Apple and Fennel Slaw. How good do all these dishes sound?! And that's just a fraction of what's on offer! Each stall offers between two and three dishes including some delicious sounding cheese boards and the Antipasto Picnic Box from DOC. There is so much choice that I think you definitely need that picnic blanket to maybe have a little snooze in between courses. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Missy Higgins is headlining this year and I think that in itself basically makes the trip to the Peninsula worthwhile! <br />Below are the planned set times, so you don't miss your favourite act:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Timberwolf – 13:10pm – 14:00pm</span></div>
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Daren Middleton – 14:30pm – 15:30pm</div>
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Kim Churchill – 16:00pm – 17:00pm</div>
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Missy Higgins – 17:30pm – 18:45pm</div>
So you can enjoy the next Sunday even more, the lovely Peninsula Picnic team have given me a <b>double pass to give away</b></span><span style="font-family: "trebuchet ms" , sans-serif;"> to one of my readers </span><span style="font-family: "trebuchet ms" , sans-serif;">(</span><span style="font-family: "trebuchet ms" , sans-serif;">valued at $157)</span><span style="font-family: "trebuchet ms" , sans-serif;">! To go into the draw, simply head on over to my <a href="https://www.facebook.com/EdgeOfMyPlate/?ref=aymt_homepage_panel" target="_blank"><span style="color: purple;">Facebook</span></a> page or <a href="https://www.instagram.com/edgeofmyplate/" target="_blank"><span style="color: purple;">Instagram</span></a>, comment on my Peninsula Picnic post by </span><span style="font-family: "trebuchet ms" , sans-serif;">telling me about your favourite picnic food</span><span style="font-family: "trebuchet ms" , sans-serif;"> and tag the person you'd like to take with you to picnic. Please enter by midnight on Wednesday 16 March. The winner will be announced on Thursday! Multiple entries are permitted.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpFOzvHaFeonyZniZHR0HqhP3j7femsudxt1bmDnY8YD_3rRN-KPoWs8SM-2b5Ru1ATjtuClS9FmIWl1LDxYiBTGelW_H0K468mM9b1dsErLJbJL4KSe_7rX2dxOsqpiWU1X8XE9BvQ/s1600/hero+image+logo+date+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpFOzvHaFeonyZniZHR0HqhP3j7femsudxt1bmDnY8YD_3rRN-KPoWs8SM-2b5Ru1ATjtuClS9FmIWl1LDxYiBTGelW_H0K468mM9b1dsErLJbJL4KSe_7rX2dxOsqpiWU1X8XE9BvQ/s640/hero+image+logo+date+copy.jpg" width="640" /></a></div>
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-81191835943736657932016-03-10T22:57:00.000+11:002016-03-12T18:11:09.877+11:00 House of Small Wonder - From Brooklyn to Berlin<script>
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</script><span style="font-family: "trebuchet ms" , sans-serif;">We've just come back from a short, cold but very enjoyable trip to my home country - Germany. L has this fascination with German winters and I think he was hoping for lots of snow. Unfortunately he got disappointed, it did start snowing at one point, but didn't settle on the ground. Anyway, our two weeks in Berlin were mostly spent organising things for our wedding. Yikes, yes, we are getting married and it's getting closer and closer! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">This was our only chance to actually get over there to organise things "in the flesh". Everything else is happening over the phone or email and thankfully my mother is super organised and helping heaps! </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhin2JPgHaS-EQ2l-ih9K2sS56nPoYT9u6ylOWQO4n5W_2mt2DzAVr3Hzwfn_xRHbWnfQiDjubuLqy8-Eyhz7UGnbb4eDiiTI-bSWJOC5uWqG1R9IXgf-ldnKuIQ2nJDeKOTS4j8zZzPQ/s1600/IMG_3265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhin2JPgHaS-EQ2l-ih9K2sS56nPoYT9u6ylOWQO4n5W_2mt2DzAVr3Hzwfn_xRHbWnfQiDjubuLqy8-Eyhz7UGnbb4eDiiTI-bSWJOC5uWqG1R9IXgf-ldnKuIQ2nJDeKOTS4j8zZzPQ/s640/IMG_3265.jpg" width="640" /></a></span></div>
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L's favourite place in Germany so far is Berlin, he's now been twice (and both in winter), so I can't wait to show him this amazing, buzzing city in the summer! We spent two days in the capital, exploring, walking, doing touristy things like museums and the Reichstag, and of course eating!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIv2KwClo0K9y5xJ5KO_K8Hm2HNcAk-0C_3KsjTY5966r4hTd3k6X0f4DEVWOlXn9XZprMdZkAf7UaNyfvcG6v4ZEoZo25epZmJc0mF49yeyKRzFTygLKFaZHucsymcwLFeMTFOV8TQ/s1600/IMG_3274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIv2KwClo0K9y5xJ5KO_K8Hm2HNcAk-0C_3KsjTY5966r4hTd3k6X0f4DEVWOlXn9XZprMdZkAf7UaNyfvcG6v4ZEoZo25epZmJc0mF49yeyKRzFTygLKFaZHucsymcwLFeMTFOV8TQ/s640/IMG_3274.jpg" width="640" /></a></span></div>
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L had stumbled across this great little cafe find online and it was within walking distance from my sisters apartment in Mitte (great area if you're planning on visiting Berlin!).<br />Hidden away on a quiet street off Friedrichstrasse, with barely more than a little sign announcing it's existence. House of Small Wonder has a big sister cafe in Brooklyn, and to be honest, I think they've done a fairly good job of bringing the vibe with them to Berlin.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZxCIXGYkMobKNcTeUnT6poJuBr72JMtW-CcCDt0Gz7FK-xzTiFbU2u_sBV1BhRM3nYzf9Qs0S21Z_CO3oFcXvMGDYAmcmix-9pLV_vhvVzdVf5GEXvs0948fzcDcUr0Hq0Jz_NWEvA/s1600/IMG_3276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZxCIXGYkMobKNcTeUnT6poJuBr72JMtW-CcCDt0Gz7FK-xzTiFbU2u_sBV1BhRM3nYzf9Qs0S21Z_CO3oFcXvMGDYAmcmix-9pLV_vhvVzdVf5GEXvs0948fzcDcUr0Hq0Jz_NWEvA/s640/IMG_3276.jpg" width="426" /></a></span></div>
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Upon entering Little House of Wonder you feel like you are transported to a different place. It's got a very calm atmosphere, with a staircase winding it's way to the first floor, where the actual cafe is located. (I've been told it gets super, super busy on weekends, so the tranquillity might have been just a weekday occurance.).<br />From what I could tell, the staff all spoke English only and the menu is also in English, so definitely very tourist friendly.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAzT4gkaiGwuijTj7CVhCcJ7hOsgqk6LzxYSVR0095F6u8roeUYmYGvv0ArVMDIAeUiPPeYTIrIy5FmVKKJSFXeFZMCRBWKDTk8Ot0DnMSUgtqO8SKkCNMLwR1jRkB0DsKtx_BhUV6Q/s1600/IMG_3246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAzT4gkaiGwuijTj7CVhCcJ7hOsgqk6LzxYSVR0095F6u8roeUYmYGvv0ArVMDIAeUiPPeYTIrIy5FmVKKJSFXeFZMCRBWKDTk8Ot0DnMSUgtqO8SKkCNMLwR1jRkB0DsKtx_BhUV6Q/s640/IMG_3246.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Iced Coffee and Latte</td></tr>
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The menu only has a few dishes on offer, four items each for breakfast and lunch as well as a selection of delicious sounding sandwiches. They do however offer all day breakfast and all day lunch, so you can do it like L and order Okinawan Taco Rice, which is described as "invented in the 60’s, Tex-Mex favorite with a Japanese twist: ground all natural pork, chopped vegetables, parmesan and fried organic egg over rice". <br />The mince had a great flavour to it and to be honest, with the fried egg on top it made for a great breakfast dish. I went for something slightly more traditional, but still not your usual breakfast option: Two Eggs with Potato Gratin. I'm a massive fan of potato gratin and this one was awesome. It comes witha choice of either spinach salad or Mediterranean (super delicious tomato + cucumber). <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtvnK3QNn0n8qCP4r9CjgjGukJw7osGZhXLC0-tRfVlQQN8Uib6X8oMfAlCbxoRB8tY8wyi2lXMqICQvr2waIcuGs42nXe7WGAizS_9QavtzuT4UcWBqIRqG_mqMQP-WzTaW-EkxGzg/s1600/IMG_3257.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtvnK3QNn0n8qCP4r9CjgjGukJw7osGZhXLC0-tRfVlQQN8Uib6X8oMfAlCbxoRB8tY8wyi2lXMqICQvr2waIcuGs42nXe7WGAizS_9QavtzuT4UcWBqIRqG_mqMQP-WzTaW-EkxGzg/s640/IMG_3257.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two Eggs with Potato Gratin</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">One of my bridesmaids joined us a little later and I'm so glad she ordered the Croissant French Toast. I knew it would be too sweet for me, but jeez it looked amazing! On the plate were two little jars, one with maple syrup, one with whipped cream. And the fruit salad! It was a very appetizing looking mixture of colours and fruits. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8T5-e5-aaiP9nTMebd6F9S4Fu-mIEKmyJWuoMtJXrq6yU962qPHD9V05_tzittYoTfTSsdSTM_ctVp2FkfotbimV5kmEwMTQalB-Ma5v6T11b3H6MXN3TL18odKOd2vP4ClxwUCeYjQ/s1600/IMG_3263.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8T5-e5-aaiP9nTMebd6F9S4Fu-mIEKmyJWuoMtJXrq6yU962qPHD9V05_tzittYoTfTSsdSTM_ctVp2FkfotbimV5kmEwMTQalB-Ma5v6T11b3H6MXN3TL18odKOd2vP4ClxwUCeYjQ/s640/IMG_3263.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Croissant French Toast</td></tr>
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While she was enjoying her pretty dish, L and I decided we wanted to try something small from the bakery section and chose an Apple Crumble to share. Juicy at the bottom, crumbly and crunchy at the top, a perfect little apple crumble, exactly like it should be!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhKmu6d_4pXtYGEZxGENHsuw82-9jXah4Vt-WAyrSML8Q_McmOZmL9rxu2B6OXbd6NGkHlgmfnWNdJBDYX7Uxc3TFmJqcGbndOCHjNhTBTHrYpqb5iI4GQ4MZIX-7tkBF9RIYAumveQ/s1600/IMG_3270.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhKmu6d_4pXtYGEZxGENHsuw82-9jXah4Vt-WAyrSML8Q_McmOZmL9rxu2B6OXbd6NGkHlgmfnWNdJBDYX7Uxc3TFmJqcGbndOCHjNhTBTHrYpqb5iI4GQ4MZIX-7tkBF9RIYAumveQ/s640/IMG_3270.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Crumble with whipped cream</td></tr>
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</span><span style="font-family: "trebuchet ms" , sans-serif;">I loved House of Small Wonder and would definitely recommend it to anyone visiting Berlin. Let me know if you have been and what you thought! (Or if you know of any other cool little hidden cafes in Berlin, I'd love to check them out next time!).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSpZPe-2UJOK54wXl-KplQpvL4BcCdTasF-hDcHz-tZVeOShTw2Osvb6XT-4YkkcMLV7UJnRtC7dMi01XBOYLyig0Op1VG9mLyRZlId-TKgkAAv9znxo7YFiG-A2ebymmRGOOogqffQ/s1600/IMG_3273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSpZPe-2UJOK54wXl-KplQpvL4BcCdTasF-hDcHz-tZVeOShTw2Osvb6XT-4YkkcMLV7UJnRtC7dMi01XBOYLyig0Op1VG9mLyRZlId-TKgkAAv9znxo7YFiG-A2ebymmRGOOogqffQ/s640/IMG_3273.jpg" width="426" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u>House of Small Wonder</u><br />Johannisstr 20 <br />10117 Berlin<br />Phone 030 2758 2877 (don't take reservations)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.houseofsmallwonder.de/">www.houseofsmallwonder.de</a></span></div>
Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0Berlin, Germany52.520006599999988 13.40495399999997552.210736099999991 12.759506999999974 52.829277099999985 14.050400999999976tag:blogger.com,1999:blog-8901304852637650594.post-54759019850865994962015-12-27T22:11:00.001+11:002016-03-12T18:08:38.109+11:00Using leftover Panettone - Jamie Oliver's Christmas Bread and Butter Pudding<script>
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</script><span style="font-family: Trebuchet MS, sans-serif;">Merry Christmas guys! The holidays have come and gone, the last oysters have been slurped and the turkey scraps have ended up in the most delicious sandwiches. Every year I see big piles of Panettones in their characteristic square box in cafes, markets and supermarkets. But how do people actually eat them? This yeasty fruit loaf can be eaten just plain with butter or a tiny bit fancier with some jam. But if that's not fancy enough for you, go down the Jamie Oliver route and turn this Italian Christmas bread into a delicious bread and butter pudding.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I know my man loves bread and butter pudding and I've always wanted to make one for him. So when I came across this recipe I knew that was the one I had to make for him. It was super easy to prepare and absolutely delicious. In addition to Mr. Oliver's recipe we also used some leftover fruit mince pies and scarped out the fruit mix to add to the bread and butter pudding. You can never have too many Christmas tastes in one dessert ;) And as I often do nowadays, I reduced the added sugar by half.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Panettone Bread & Butter Pudding</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(Click here for <a href="https://sites.google.com/site/edgeofmyplate/pannetone-bread-butter-pudding?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;">printable version</span></a>)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">125 g unsalted butter, plus extra for greasing<br />1kg plain panettone<br />1 vanilla pod<br />300 ml double cream<br />300 ml whole milk<br />5 large free-range eggs<br />50 g caster sugar<br />60 g quality dark chocolate (85%)<br />60 g bitter orange marmalade</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">optional; leftover fruit mince tarts</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 180°C. Lightly grease a 28cm loose-bottomed tart tin. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell. We used some stale fruit mince tarts to add extra flavour, simply scrape out the fruit mixture, reserve mixture and discard the stale pastry cases.<br /><br />Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter and simmer for 5 minutes or until the butter has melted. Meanwhile, in a large bowl, whisk the eggs and caster sugar for 2 minutes, or until smooth. Whisking constantly, slowly add the hot cream mixture to the bowl until combined, then discard the vanilla pod.<br /><br />To assemble, pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes. Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of remaining custard for a minute or two, then layer up in the tart form, adding little chunks of chocolate and dollops of marmalade and fruit mince mixture (if using) between the layers. Pour over any leftover custard, leaving it to soak in if necessary. Bake for around 25 minutes or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 12</span><br />
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<span style="font-size: x-small;">Adapted from Jamie Oliver's <a href="http://www.jamieoliver.com/recipes/chocolate-recipes/bonkers-bread-butter-panettone-pudding-tart/#g0gGctYASexiXSbw.97">Bonker's Bread & Butter Pudding</a>.</span></div>
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com1tag:blogger.com,1999:blog-8901304852637650594.post-6179678976465494272015-12-20T11:13:00.000+11:002015-12-27T22:14:32.010+11:00Chilled Cucumber Soup with Smoked Salmon Salsa and Black Sesame<script>
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<span style="font-family: "trebuchet ms" , sans-serif;">It. Is. So. Hot. Like ridiculously hot. Especially for someone who is used to spending the weeks and days before Christmas rushing from one heated store to the next, wrapped up in scarves, gloves and a thick down jacket. Catching-up with friends would happen at a Christmas market where we would sip on hot Gluehwein to warm us from the inside. So this is quite different for me. And I have a hard time feeling christmassy.</span></div>
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<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif;">For some reason I thought it was a good idea to go to parkrun yesterday morning and do my regular 5km, as I have been doing for the last 6 week. But even at 8am it was so hot already with 30C degrees! When I saw that the mercury was going to reach 41C degrees I knew exactly what I had to make to cool us down. This delicious no-fuss chilled cucumber soup with a smoked salmon salsa and toasted sesame on top to add a bit of texture. I had this years ago in Germany and loved how simple, delicious and light it was. </span><br />
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</span><span style="font-family: "trebuchet ms" , sans-serif;">I hope you're all are staying hydrated, this soup will certainly help! <br /><u><br />Chilled Cucumber Soup with Smoked Salmon Salsa and Black Sesame</u><br /><span style="font-size: x-small;">(Click here for <a href="https://sites.google.com/site/edgeofmyplate/chilled-cucumber-soup-with-smoked-salmon-salsa-and-black-sesame?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: red;">printable version</span></a>)</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 large continental cucumber<br />200g buttermilk<br />1 tbsp olive oil<br />20g pickled ginger<br />juice from 1/2 a lemon<br />salt & pepper<br />1 tbsp black sesame<br />150g smoked salmon<br />2 tsp sesame oil<br />1/2 bunch chives</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Peel the cucumber, half lengthwise and scrape out the seeds using a teaspoon. Chop roughly and place in a blender or food processor (you could also use a stick blender). Add buttermilk, olive oil, ginger and 1 tablespoon of the lemon juice (reserve the rest for the salmon). Pulse to combine and then whizz until the soup has a smooth consistency, season to taste. Chill in the fridge for an hour or so.<br />Toast sesame seeds in a small pan over medium heat, be careful to not burn them, it only takes about a minute. Move to a small bowl to cool.<br />To make the salmon salsa, dice the smoked salmon and chop the chives. Mix in a small bowl together with the sesame oil and the remaining lemon juice.<br />To serve divide soup between two bowls and top with the salsa and sesame seeds.<br /><br />Serves 2<br /><br />Stay cool! </span></div>
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-5559057008194926772015-11-03T22:50:00.005+11:002015-11-05T12:19:53.599+11:00Southern American Goodness at Le Bon Ton<span style="font-family: "trebuchet ms" , sans-serif;">A couple of weeks ago, when I was asking some fellow foodies on suggestions about a great pub that serves delicious food and might convince someone to move to Melbourne, they pointed me towards Le Bon Ton in Collingwood.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cREIliitU0_kOA98DBWH6VcqShrSgHo0kmBYQOox6ZKADDTCVWh8Igsk9nzFUrqNpNITBHHrivaggbQcFgpJAwGxKXMNY3fPv9bR51ZYoH1qUBeb7Qxommwhshjb2WyESixytljRtQ/s1600/IMG_7851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cREIliitU0_kOA98DBWH6VcqShrSgHo0kmBYQOox6ZKADDTCVWh8Igsk9nzFUrqNpNITBHHrivaggbQcFgpJAwGxKXMNY3fPv9bR51ZYoH1qUBeb7Qxommwhshjb2WyESixytljRtQ/s640/IMG_7851.jpg" width="640" /></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">As we got off the train we thought we might've ended up in the wrong street, it looked more like a residential area than the location for a Southern American Saloon.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5FIV2rDhH1M4tVaX9Qw2th38bHSNn_pYEhWdQQol_6ukw8HsrzWFGdLIin0HDfniiKobLEHDWJw8eaWf2GFNN2Z7j2NvIS3Uqr3Eyb6NYW-MqsMruBybAK7PUCfLnBNXz430KCFe7g/s1600/IMG_7874.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5FIV2rDhH1M4tVaX9Qw2th38bHSNn_pYEhWdQQol_6ukw8HsrzWFGdLIin0HDfniiKobLEHDWJw8eaWf2GFNN2Z7j2NvIS3Uqr3Eyb6NYW-MqsMruBybAK7PUCfLnBNXz430KCFe7g/s640/IMG_7874.jpg" width="640" /></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">The nondescript looking building was however hiding some incredible food and decor inside. The ceilings were covered in ornate copper tiles, which added a very cool feel! </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwe1bzzaG4kQCvfs3XUJeK9BPA1UYVm2JDUkscnYJnNGKNQ3LeI8hWtTHTboqQfvyYs-YM672on4FOVH4v3eYi3f7VEQG1LcQEZBD83MKdiMsAEjviXAiPXJ3xCyQ849Fi2vuPXTycg/s1600/IMG_7841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwe1bzzaG4kQCvfs3XUJeK9BPA1UYVm2JDUkscnYJnNGKNQ3LeI8hWtTHTboqQfvyYs-YM672on4FOVH4v3eYi3f7VEQG1LcQEZBD83MKdiMsAEjviXAiPXJ3xCyQ849Fi2vuPXTycg/s640/IMG_7841.jpg" width="426" /></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">We chose the Southern Pride Sharing menu for $59 a head and added some oysters to start with. Because when there's oysters on the menu you never say no! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFO6ZGjaYQa3ltAebUDXPCLVligoRudm8vwI-L_o7_ica6ZyaUeBUl9Q465cc0ksNADdIs-7QadJrQ3COOpmdRci5vS7l3iY86Dl651kbZ_0rt37ueh2t-K5xQFKnWmCqa0eXDkimog/s1600/IMG_7847.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFO6ZGjaYQa3ltAebUDXPCLVligoRudm8vwI-L_o7_ica6ZyaUeBUl9Q465cc0ksNADdIs-7QadJrQ3COOpmdRci5vS7l3iY86Dl651kbZ_0rt37ueh2t-K5xQFKnWmCqa0eXDkimog/s640/IMG_7847.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moonlight Flat Oysters with mignonette sauce</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">First dish as part of the Southern Pride were the Chilli Cheese Fries. I would return just for these, they were THAT good! <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YTyO0mUGZV-bX-N-wNRYGdPx01E8nJV3chdSYi3L27Hd90jUvvh1cLJUZa4xicaIt0KZnLEVHD30Hhz4sbPCHSPY4cA8qXdoFbmXeHFmQtjAaCOv8ZHHfr7aATaAoDmLbrilnGz4eg/s1600/IMG_7852.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YTyO0mUGZV-bX-N-wNRYGdPx01E8nJV3chdSYi3L27Hd90jUvvh1cLJUZa4xicaIt0KZnLEVHD30Hhz4sbPCHSPY4cA8qXdoFbmXeHFmQtjAaCOv8ZHHfr7aATaAoDmLbrilnGz4eg/s640/IMG_7852.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilli Cheese Fries</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">I guess black beans aren't as widely used in Australia as they are in the Southern American cuisine, but this hommus could definitely become a fixture on my meal plan. It didn't look like the most appetising dish, but it was packed full of flavour and the BBQ corn chips had that nice slightly smokey hint.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTU0EwG360V7-fD-5CD2hU2VF6HZUP0wX8mmn-sBOO4ZK_a3mZECG_g3VExHPhYS9KFKqh93xYNWiTFCoJJq1D60-LzoO-Ce0bh4MdVtB8UlVhyphenhyphenTeFgzSufPg2pRabvvbOWIM7_8aPg/s1600/IMG_7849.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTU0EwG360V7-fD-5CD2hU2VF6HZUP0wX8mmn-sBOO4ZK_a3mZECG_g3VExHPhYS9KFKqh93xYNWiTFCoJJq1D60-LzoO-Ce0bh4MdVtB8UlVhyphenhyphenTeFgzSufPg2pRabvvbOWIM7_8aPg/s640/IMG_7849.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Bean Hommus with BBY spiced corn chips</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">I'm a sucker when it comes to fried food, especially fried chicken. (I actually ordered Southern Fried Chicken on L and my very first date... I guess not very lady like, but it's delicious, hey!). The Fried Chicken at Le Bon Ton was served with a white gravy which was absolutely amazing!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTJUXD488YdsazGcs9YSlRmxgk_VEu_wjZC1NBKuniMyZ3wyUACwbWtuy6fvgWlJyROBDM0ni7TQxrJTG8ZVyaWGYh5wtX6FlOn9luV9B1YhF2KFMdoS2QfqzeiuSpV9L97A_WUo07g/s1600/IMG_7860.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTJUXD488YdsazGcs9YSlRmxgk_VEu_wjZC1NBKuniMyZ3wyUACwbWtuy6fvgWlJyROBDM0ni7TQxrJTG8ZVyaWGYh5wtX6FlOn9luV9B1YhF2KFMdoS2QfqzeiuSpV9L97A_WUo07g/s640/IMG_7860.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Chicken with white gravy</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">This was all just the foreplay, next out came the serious stuff: The Smoker's Lot! The boy's eyes got bigger and bigger as the platter approached our table and if I had been unsure before, I was now more than sure that I had taken them to the right place. A platter full of the juiciest meats. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Smoker's Lot</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">There was brisket, pork shoulder, different kinds of sausages and some apple BBQ sauce-basted chicken! There was SO MUCH MEAT! I gave up after half a piece of brisket and a sausage but the boys had no troubles finishing the platter without me (there might have been 'meat sweats' later though).<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The sides: coleslaw - iceberg lettuce - potato salad</td></tr>
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The Smoker's Lot was served with potato salad, coleslaw and some iceberg lettuce. I didn't grow up with coleslaw in Germany so when I first moved to Ireland and then later to Australia, I never thought it's something I could like, I just never tried it. But I have recently developed a real liking for this mayonaise covered salad, it's so delicious! And who can say no to potato salad?!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVUc9XS0hLiHu90_33RdWmztDFyk0l861CFuIJA6GGyw4kMFL5Vc37QpQn7nSlkuNrazIOBbCYpo-fbQXKutDS4up5b_plO6RPjw7H3D_bf5DRFULOLbsNA60fnQjPYhZqUntHQK5uA/s1600/IMG_7871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVUc9XS0hLiHu90_33RdWmztDFyk0l861CFuIJA6GGyw4kMFL5Vc37QpQn7nSlkuNrazIOBbCYpo-fbQXKutDS4up5b_plO6RPjw7H3D_bf5DRFULOLbsNA60fnQjPYhZqUntHQK5uA/s640/IMG_7871.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House made Chocolate and Cream Pie</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">We were all pretty satisfied but as part of the Southern Pride menu you also get a dessert, so we kind of 'had to have' it. The chocolate mousse tarts were good, but the highlight of Bon Ton's menu are definitely their entrees and mains. Nice, honest, Southern American food. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">After lunch we checked out the beer garden at the back where they had live music and we could enjoy another drink in the sun. (Sorry, I didn't actually take a photo, but it was a cool space, so go and check it out yourself!).</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: left;">I think we were all really surprised what a gem was hiding behind those nondescript walls in a residential street in Collingwood. And maybe that added to the charm as well. I don't think my friend has fully decided yet whether he'll move or not, but I know for sure that he's not worried about starving here! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; text-align: left;">I've also been told they do a mean fried green tomato sandwich, so I guess I have to go back and try that too! </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><u>Le Bon Ton</u></span><br />
<a href="https://www.google.com.au/maps/place/le+bon+ton/data=!4m2!3m1!1s0x0:0xa4a2e48d2a72fd4?sa=X&ved=0CCMQrwswAGoVChMI6-6Sjpf0yAIVZeCmCh0h3grO"></a><span style="font-family: "trebuchet ms" , sans-serif;"> 51 Gipps St</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Collingwood VIC 3066</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.lebonton.com.au/">www.lebonton.com.au</a><br />Phone: (03) 9416 4341</span><br />
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<a href="https://www.zomato.com/melbourne/le-bon-ton-collingwood" target="_blank" title="View Menu, Reviews, Photos & Information about Le Bon Ton, Collingwood and other Restaurants in Melbourne"><img alt="Le Bon Ton Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16583616/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a> Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com2tag:blogger.com,1999:blog-8901304852637650594.post-37204287333011092472015-10-19T22:53:00.001+11:002015-11-11T10:34:19.310+11:00A Special Date at The Royal Mail Hotel in Dunkeld<script>
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</script><span style="font-family: "trebuchet ms" , sans-serif;">This post is almost two months overdue. I've said it before in some other posts and it's also obviously evident in my lack of posts in the recent weeks - life 1.0 has taken over. For some reason I have been crazy busy, getting fit, training for a half marathon, catching up with friends, trying to find time to read a book. </span><br />
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And all this while celebrating our recent engagement. Yes, my beautiful boyfriend, now fiancé proposed to me and it was perfect! He chose a place that fit us as a couple perfectly: The Royal Mail Hotel. A two-hatted restaurant in Dunkeld in the Grampians, serving incredible food about three hours from Melbourne.</span><br />
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</span><span style="font-family: "trebuchet ms" , sans-serif;">He told me we were heading to a company get-together in the country so I packed warm clothes, hiking gear and also some fancier things for dinner with his colleagues. And it was all a big fat lie, just to lure me away. Instead he had booked us into one of the cottages that are part of the Royal Mail Hotel, overlooking Mt Sturgeon. It was perfect.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Obviously he knows me very well, having chosen a beautiful countryside as the backdrop for his proposal. And of course I said yes!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">For dinner he had booked us into the Royal Mail Hotel. With the homestead and cottages located three kilometres from the actual hotel, the hotel offer complementary transfers between them. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">And then we sat down to an 8-course feast. With a few complimentary courses thrown in too... At the beginning of the night, we were asked if we were happy to not see the menu and just have our food arrive. And we would be given a menu at the end of the night. I thought this was a great idea, instead of reading the menu in advance and expecting what things would be like you could just trust your tastebuds. And the wonderful staff explained each dish as it arrived anyway. </span><br />
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One of the best things about The Royal Mail Hotel is that they grow most (all?) of their product in their very own kitchen garden, which you can visit during one of the Kitchen Garden Tours. This was the amuse-bouche, so a pre-course to our 8-course feast.<br />
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The curly bits are dehydrated pumpkin, to the left is a linseed cracker. And those little things on the right are delicious little parcels of apple and beetroot. The flavours and textures were incredible.<br />
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Another incredible amuse-bouche. Homemade cottage cheese, yum!<br />
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The Royal Mail Hotel is renowned for its winelist. It's actually not a winelist - it's a book! As we had decided to not go with the matched wines for our meal, we got to pick from this incredible list. Thank god the sommelier was incredibly nice and helpful.<br />
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Smoked Chicken Mousse, pumpkin, egg yolk emulsion, sherry gel and garden petals. And this was still an amuse-bouche!<br />
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The first "real" course: Marinated scallops, cape gooseberry, eucalyptus. I love, love, love cape gooseberries and have not been able to find them anywhere in Australia yet (in Germany you get them in pretty much every supermarket). Despite being inland, the scallops were incredibly fresh and delicious.<br />
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Broccoli, lemon, sheep's milk espuma and granola. So this is basically just broccoli. But it was the best broccoli we've ever had. It was packed full of flavour and since we had this dish, we've been roasting our broccoli at home too. This "simple" dish was one of our favourites of the night.<br />
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King George whiting, sorrel, jasmine, escargot. It was beautiful. The acidity of the sorrel was the perfect accompaniment to the fish. Delicious.<br />
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Greenvale farm pork, knuckle sandwich, celeriac and apple. Another incredible dish, the pork knuckle sandwich is what you can see in the front, with some lovely crackling on top.<br />
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Sher wagyu F1 8+ sirloin, broccoli and blue cheese. I'm not a beef expert, but this beef was one of the most tender pieces I've ever had. If I understood it correctly the 'F1 8+' refers to the quality and marbling of the meat. It wasn't a big piece, but it was an amazing piece, it just melted in our mouth.<br />
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We had this one seen being delivered to other tables and were keen to find out what it was. Two bowls nestled in a bed of hay. <br />
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'Grampians Pure' sheep's milk, lemon myrtle, hay, topped with floss. The lemon myrtle sprinkled on top smelled incredible! The sheep milk yoghurt sorbet and hay cream hidden underneath the floss had this amazing mouthfeel, rich and so refreshing. One of my favourites!<br />
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Rhubarb, yoghurt, rosemary. Pretty as a picture and such an interesting flavour combination. I loved the mix of gel, cool sorbet and rosemary crumble.<br />
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Oh wow! Another extra to the menu: Orange terrine with dark and white chocolate sorbet. Chocolate and orange is a match made in heaven. For anyone who still has doubts should try this and shall be convinced for ever. Rich and fruity. Amazing.<br />
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Poached meringue, walnut broth, mushroom and treacle. Yes, this was dessert! I loved it as it was pushing the limits to a whole new level. The soil had the most incredible texture and who has ever had mushroom ice-cream before?<br />
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I loved it!<br />
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Um, minimalistic potplant? Far from it! Hidden underneath the potplant was a chocolate soil with treats hidden inside. This one is meant to be eaten with your hands, basically getting your hands dirty and digging (we had a spoon from L's after-dinner coffee).<br />
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L found one of the treats hidden in the 'dirt'. Such a great idea and super delicious. A great way to finish an amazing meal. </div>
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After our meal I was handed a pretty black envelope with the menu inside, as previously promised. And as we stepped outside the hotel, our shuttle back to our accommodation was already waiting outside. It was perfectly organised and seamless service.</div>
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The next morning, we had the choice between heading back to the hotel for breakfast or making use of the breakfast basket in our cottage. We made pancakes and bacon, had cereal and yoghurt and all this in front of the cracking fire. Could an engagement weekend get any better?!</div>
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After our breakfast, L had booked us into the Kitchen Garden Tour, before we had to continue on our Engagement Roadtrip. </div>
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The staff take turns in showing their visitors around their fabulous gardens. His enthusiasm for what he does was shining so bright it was inspiring. You could tell he loves his job! The Royal Mail Hotel's menus change regularly and are always seasonal and dependent on what is growing in the garden at the time. I especially loved their 'pest control team'.<br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I have loved every moment of this incredible weekend, my boyfriend, err, fiancé had thought of everything and chosen something that was so very 'me'. Country, good food, cosy accommodation, laid back yet perfectly organised. It really was perfect. (And I'm subtly dropping hints that we should make the Royal Mail Hotel a yearly anniversary trip :) ).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u>Royal Mail Hotel</u><br />98 Parker Street<br />Dunkeld Victoria 3294<br />Australia<br /><a href="http://www.royalmail.com.au/">www.royalmail.com.au</a><br />03 5577 2241</span></div>
<br />
<a href="https://www.zomato.com/dunkeld-vic/royal-mail-hotel-dunkeld" target="_blank" title="View Menu, Reviews, Photos & Information about Royal Mail Hotel, Dunkeld and other Restaurants in Dunkeld, Victoria"><img alt="Royal Mail Hotel Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16604731/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com1tag:blogger.com,1999:blog-8901304852637650594.post-8586594840665045362015-10-05T21:40:00.003+11:002015-10-05T21:43:43.379+11:00Cool down with a Spanish Gazpacho<script>
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</script><span style="font-family: Trebuchet MS, sans-serif;">I have to admit, I didn't cook this tonight, but I made this together with my mother when I went back to Germany in July, during the European summer. This delicious, Spanish soup requires no cooking and is whipped up in no time. So it's perfect for a 35<span style="background-color: white; color: #252525; line-height: 22.4px;">°C day, now that it's finally warming up! </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEwe73rlad9kYLMdpE9CA9Qm1tXfblzBOhCPujRprBfP8YWkiFwWX4xKoe5HlKWimwb9PhWYupxpn60h2NCwywVtodqX129cWoo-Fb1fKdGK5q938c5l9b7VG1GeRYgJz21lZk9f8pw/s1600/IMG_5898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEwe73rlad9kYLMdpE9CA9Qm1tXfblzBOhCPujRprBfP8YWkiFwWX4xKoe5HlKWimwb9PhWYupxpn60h2NCwywVtodqX129cWoo-Fb1fKdGK5q938c5l9b7VG1GeRYgJz21lZk9f8pw/s640/IMG_5898.jpg" width="640" /></a></span></div>
<a name='more'></a><u style="color: #252525; font-family: 'Trebuchet MS', sans-serif; line-height: 22.4px;">Gazpacho</u><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 22.4px;"><a href="https://sites.google.com/site/edgeofmyplate/spanish-gazpacho?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(printable recipe)</span></a></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.4px;">1kg tomatoes, quartered</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.4px;">50g cucumber, sliced</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.4px;">half an onion</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.4px;">1 small red capsicum</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.4px;">1 clove of garlic</span></span><br />
<span style="color: #252525; font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 22.4px;">juice from one lemon</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.4px;">1/2 tsp salt</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.4px;">50ml olive oil</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.4px;">400ml water</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglOFnn-9e8DOL9ApFZx0PwdI5_3QSCchqm6f2tbsm5UxyeI_VFjE3UGiNv3EuW3lJJYjOzBIN7Sci94zzs9h_703NqyLnkQZqcVhVzaxlSyEV9gEMmTDvO_zFIZnCgUahQFyRCID51A/s1600/IMG_5888.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglOFnn-9e8DOL9ApFZx0PwdI5_3QSCchqm6f2tbsm5UxyeI_VFjE3UGiNv3EuW3lJJYjOzBIN7Sci94zzs9h_703NqyLnkQZqcVhVzaxlSyEV9gEMmTDvO_zFIZnCgUahQFyRCID51A/s640/IMG_5888.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggies from my parents garden</td></tr>
</tbody></table>
<span style="background-color: white; color: #252525; font-family: 'Trebuchet MS', sans-serif; line-height: 22.4px;">Put all ingredients from tomatoes to salt in a food processor. First blitz a few times, before blending it continuously</span><span style="background-color: white; color: #252525; font-family: 'Trebuchet MS', sans-serif; line-height: 22.4px;"> until smooth. Add in olive oil and water and blitz again until mixed completely.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;"><span style="color: #252525;"><span style="line-height: 22.4px;">Adjust season and serve with some crusty bread.</span></span></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;"><span style="color: #252525;"><span style="line-height: 22.4px;"><br /></span></span></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;"><span style="color: #252525;"><span style="line-height: 22.4px;">I told you it was quick and easy! </span></span></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #252525;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJi5Z-bfl_r8UEIvjqZUZxZQ0r3s8Bei87iisZV6T81aOesYB-5vSch4btpa_TPrA-DNYW_BaXMOz71Csm0gAoQpU4qGO_weDfs_x-ny1CM4-zQ7UkewjRoXgYZIvoW88SQEcSJ9peRw/s1600/IMG_5910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJi5Z-bfl_r8UEIvjqZUZxZQ0r3s8Bei87iisZV6T81aOesYB-5vSch4btpa_TPrA-DNYW_BaXMOz71Csm0gAoQpU4qGO_weDfs_x-ny1CM4-zQ7UkewjRoXgYZIvoW88SQEcSJ9peRw/s640/IMG_5910.jpg" width="640" /></a></span></span></div>
Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-7253538283092276832015-10-01T18:30:00.000+10:002015-10-01T18:30:00.353+10:00ZomatoMeetup at Mesa Verde<span style="font-family: 'Trebuchet MS', sans-serif;">Mexican food is one of those trends that luckily doesn't seem to go away in this city. So I was super excited when I got an invitation from Zomato to join them at the ZomatoMeetup at Mesa Verde.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVftXKF3r2q9PM8zUx-4IbL-XiqQGen4bPrEcGBtujpx1WPG42-TON_O0sM1z98d1NVnKx9WGLYmYpKcJ4x9BSGh00i5pVrfp8ddAamjjjUFDlwllIwhlh4pWU6wKBR6FOfpwJFPmxw/s1600/IMG_7664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVftXKF3r2q9PM8zUx-4IbL-XiqQGen4bPrEcGBtujpx1WPG42-TON_O0sM1z98d1NVnKx9WGLYmYpKcJ4x9BSGh00i5pVrfp8ddAamjjjUFDlwllIwhlh4pWU6wKBR6FOfpwJFPmxw/s640/IMG_7664.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Mesa Verde is located in Curtin House on Swanston St. Yep, the one with the many stairs. And Mesa Verde is on the 6th floor. While I actually had the rare option of having the elevator right there, ready to take me upstairs, I opted for the stairs. To get the real feeling. I thought my half marathon training would've meant I was fit but apparently climbing stairs is a different matter altogether. At least I felt like I had burned enough calories to sit down for an amazing meal.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We started of with beer and tequila. I'm not a beer drinker at all, and thought mixing it with tequila sounds odd. But I actually really likes it! The glass comes with tequila in it and salt on the rim, you then need to tip the bottle in, in one swift motion. There was some pressure, but I succeeded!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbB6nUvj2rursR6aUAEUowx_5es7Fs9O_ztKH-oDMCXIV2fRWYp5l73CkWELRH7FJ6lPq_rHYa-KnOqlhzAsGlxSEmj5mQRA8mM06ydxGJzjtYH1gGUSFCJ2LlMw6o-GkKf2uM497Zw/s1600/IMG_7640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbB6nUvj2rursR6aUAEUowx_5es7Fs9O_ztKH-oDMCXIV2fRWYp5l73CkWELRH7FJ6lPq_rHYa-KnOqlhzAsGlxSEmj5mQRA8mM06ydxGJzjtYH1gGUSFCJ2LlMw6o-GkKf2uM497Zw/s640/IMG_7640.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pork Scratchings with green salsa, something I had never tried before but loved! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpxB_AbLEIGXrRsJuU8EP9c21zGGTkvcqPYGMJSHVNWGMOP20MM9C88jS49O0pXfjkv3HZAfn0cjmS7OVFRQzf6xZ0xfwTJqM_PUkL30_IdfQu_aISHs9V2WIf49aKGRZZwTMoPDN9Q/s1600/IMG_7650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpxB_AbLEIGXrRsJuU8EP9c21zGGTkvcqPYGMJSHVNWGMOP20MM9C88jS49O0pXfjkv3HZAfn0cjmS7OVFRQzf6xZ0xfwTJqM_PUkL30_IdfQu_aISHs9V2WIf49aKGRZZwTMoPDN9Q/s640/IMG_7650.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">I love fish and I love tacos, so I knew I would love these Fish al Pastor Tacos. Unfortunately I had to share and couldn't just have them all to myself.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKX8MQjMyg8ULqIA4Fd9dAvfJPcc-i3SqbfpcEO8wo7-PO7aNpyGNp3dPSj889lJYq_XJRrp4HIZuyLbvjxhJMJfznSvWKEiEKtXTVssl9RpU9blTbVsd9SKp2CF7w9lDHRIYY7idbQ/s1600/IMG_7659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKX8MQjMyg8ULqIA4Fd9dAvfJPcc-i3SqbfpcEO8wo7-PO7aNpyGNp3dPSj889lJYq_XJRrp4HIZuyLbvjxhJMJfznSvWKEiEKtXTVssl9RpU9blTbVsd9SKp2CF7w9lDHRIYY7idbQ/s640/IMG_7659.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">If I remember correctly, a taquito is like a fried taco. And these ones were filled will deliciously tender strips of BBQ'ed steak. I know I have to take my man here, this is exactly his kind of food!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe08F3PWJIzI13esR2dChib_W6xn_LxPbYRFg1o7eSblYKIeMMFDl_gUuB4Bt_BpCJsG2rGKkGbUe3fdwcGb6WyTnO8q5OVMrTbRE585BbrGN40fJ_Xl2poyBc4Cet_k6t5eBmEvGhw/s1600/IMG_7670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe08F3PWJIzI13esR2dChib_W6xn_LxPbYRFg1o7eSblYKIeMMFDl_gUuB4Bt_BpCJsG2rGKkGbUe3fdwcGb6WyTnO8q5OVMrTbRE585BbrGN40fJ_Xl2poyBc4Cet_k6t5eBmEvGhw/s640/IMG_7670.jpg" width="425" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Others opted for El Scorcho, with Jalapenos in the Margarita and pepper on the rim. I thought you can never go wrong with a classic and chose the non-spicy version.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CYwCgNVU_utLs1nDnw4hk_LAJ2SerhD8UwffVnBTdf28KJWKUoqaj7JM8km9-NCg5KvZ3fZ5Y6M4gj83KqwlDfZkXZrzKafFI9TVWryYHpCo0WvdDyEKHdljOginuwhhFQ3D59qnnw/s1600/IMG_7671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CYwCgNVU_utLs1nDnw4hk_LAJ2SerhD8UwffVnBTdf28KJWKUoqaj7JM8km9-NCg5KvZ3fZ5Y6M4gj83KqwlDfZkXZrzKafFI9TVWryYHpCo0WvdDyEKHdljOginuwhhFQ3D59qnnw/s640/IMG_7671.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">This one was probably my favourite dish of the night and I have to admit I ate almost the whole bowl by myself. Oops. Fundido is like the Mexican version of fondue and it came with bits of pickled morel mushrooms and nopales (cactus). It. Was. So. Good!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0q2MfvxtaCddIyiBs9j8c74ArjYOqZTiYpJgf41QcdR3KxsMFN80z7jTZJ2C0ZuTuTS5ixqHdL5nzdHKPG8_9SnSW3LUNRSK559Y4-RRuy3wNw-5co3w_eYzorozUgHctofNuZdMNw/s1600/IMG_7674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0q2MfvxtaCddIyiBs9j8c74ArjYOqZTiYpJgf41QcdR3KxsMFN80z7jTZJ2C0ZuTuTS5ixqHdL5nzdHKPG8_9SnSW3LUNRSK559Y4-RRuy3wNw-5co3w_eYzorozUgHctofNuZdMNw/s640/IMG_7674.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Look at that stringiness.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVdoFJuBEr42DSspgGR2lmPNh_SQtUD0BDlyL_2QQlPDbeoMifrU7IobZpBDeSdDQIDlH7QxeWegGMOhF2RrpaHVR7tAsNyQTp0ReDY9FsBIJgItbXEMPnSQvR_5wZHCfKs-pOp9qSw/s1600/IMG_7677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVdoFJuBEr42DSspgGR2lmPNh_SQtUD0BDlyL_2QQlPDbeoMifrU7IobZpBDeSdDQIDlH7QxeWegGMOhF2RrpaHVR7tAsNyQTp0ReDY9FsBIJgItbXEMPnSQvR_5wZHCfKs-pOp9qSw/s640/IMG_7677.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">I'm trying to stay away from desserts at the moment, but some things are just too good to resist. Like these Cinnamon Donuts with Mezcal Hot Chocolate dipping sauce. Light and fluffy but crunchy on the outside and then you dip them into a bath of hot choclate, mmmmh.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIesVVE_6Gjy9uYjehilTvmjFGftAmGsuR-s0ww9qktpnjy-cq76-XePJhQhG73zLY8QMdszCJLx2ht2LWdmkSMB5LsGOOiTsM4ryqzehKGUAD442LCSFPHWPK2ePGS6ct4dcvDYi7Sw/s1600/IMG_7682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIesVVE_6Gjy9uYjehilTvmjFGftAmGsuR-s0ww9qktpnjy-cq76-XePJhQhG73zLY8QMdszCJLx2ht2LWdmkSMB5LsGOOiTsM4ryqzehKGUAD442LCSFPHWPK2ePGS6ct4dcvDYi7Sw/s640/IMG_7682.jpg" width="426" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Our last drink for the night was the roast pumpkin and pineapple mixture. My friends from <a href="http://twobearsandafork.com/" target="_blank">Two Bears And A Fork</a> tell me this tastes exactly like a Pumpkin Pie (one of the bears is from the States, she must know!). Wow, this was so good that I have actually researched recipes for Pumpkin Pie spice.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I honestly can't wait to take L here, everything we tried was top notch and delicious.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Thank you again to Cathy from Mesa Verde and to the team from Zomato for having me!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u>Mesa Verde</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Level 6 Curtin House</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">252 Swanston St</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Melbourne VIC 3000</span><br />
<a href="http://www.mesaverde.net.au/"><span style="font-family: Trebuchet MS, sans-serif;">http://www.mesaverde.net.au/</span></a><br />
<a href="https://www.zomato.com/melbourne/mesa-verde-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about Mesa Verde, CBD and other Restaurants in Melbourne"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Mesa Verde Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16581366/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></span></a> Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-72627777989024024632015-09-29T22:09:00.000+10:002015-09-29T22:09:05.415+10:00Soup Monday - Clam Velouté with Bacon and Chilli Oil<script>
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<span style="font-family: 'Trebuchet MS', sans-serif;">It was L's birthday recently and to celebrate we had a few people over for dinner. As part of our degustation-style dinner we served a delicious clam soup that we had cooked in a French cooking class we attended the week before. (Post coming soon!)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I loved the subtle flavour of he sea in this soup, topped with crispy bacon for some extra saltiness and a spicy note from the chilli oil.</span><br />
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;">Clams or vongole aren't always easy to get, we got ours frozen from </span><a href="http://www.melbournefoodexperiences.com.au/food-news/2015-06/son-seafood---victoria-street--richmond" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Son Seafood on Victoria Street in Richmond.</a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3voQ_tRWirFgb3YKqoM_nD3MvD7bj8kKnuQJ890xvVaBduyHtX57XFP6zaIUzUCEN775jOuXnuaIQFw-LAgAFe2LCHI4WwkNsDyXyKd6k6tskHaB6jNP5c5J2Eh8JcN2ofwm0TwRLA/s1600/IMG_7739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3voQ_tRWirFgb3YKqoM_nD3MvD7bj8kKnuQJ890xvVaBduyHtX57XFP6zaIUzUCEN775jOuXnuaIQFw-LAgAFe2LCHI4WwkNsDyXyKd6k6tskHaB6jNP5c5J2Eh8JcN2ofwm0TwRLA/s640/IMG_7739.jpg" width="640" /></a></u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Velouté de Coques au Bacon - Clam Velout</u></span><u>é</u><span style="font-family: Trebuchet MS, sans-serif;"><u> with Bacon and Chilli Oil</u></span><br />
<a href="https://sites.google.com/site/edgeofmyplate/clam-veloute-with-bacon-and-chilli-oil?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(Printable recipe)</span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1kg baby clams in their shell, fresh or if frozen, thawed<br />4 sprigs dill<br />half bunch fresh chervil<br />2 small zucchini<br />1 onion<br />2 medium potatoes<br />1 close garlic, chopped<br />4 slices bacon, pancetta or speck<br />1 tbsp butter<br />100ml cream<br />salt, pepper and a pinch of cayenne<br />Optional: A few drops of chilli oil per person<br /><br />Wash clams, being rough with them between your hands so they don't open - this is only to remove any excess sand. Place clams in a medium saucepan with 150ml water, cook over high heat until opened, then remove quickly with a slotted spoon and place in a bowl. Filter the juice/ water from the pot and reserve.<br />When the clams have cooled, remove them from their shells, leaving two per person for decoration. Set aside.<br />Chop the dill and the chervil. Dice the zucchini, onion and peeled potatoes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdZBX5CbHLPZNt5brBDhFDlvO1vvRDxi34u-VwzhZeOkfjYzY5eebwmU8RFPTx6qn5n6yD3DQPOfhmYMrDAdnbfudHbmIpV7MbYf1FSl2DFcWHHXt5cVPHI8pQ-88T4a5Vd3DsXCUpQ/s1600/IMG_7806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdZBX5CbHLPZNt5brBDhFDlvO1vvRDxi34u-VwzhZeOkfjYzY5eebwmU8RFPTx6qn5n6yD3DQPOfhmYMrDAdnbfudHbmIpV7MbYf1FSl2DFcWHHXt5cVPHI8pQ-88T4a5Vd3DsXCUpQ/s640/IMG_7806.jpg" width="640" /></a></span></div>
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In a large saucepan, melt the butter and sweat the diced onion and garlic. When the onion and garlic have softened, add half the chervil and dill, the potato, zucchini and the conserved water from the clams. Add an extra 600ml of water. Season lightly with salt, pepper and cayenne pepper. Bring to the boil, reduce heat, cover and simmer for about 15 minutes or until vegetables are softened enough to mash.Add the clam meat that you picked out of the shells, keep the ones in their shell for later! <br />Use a stick blender or transfer to a blender to blend. Adjust seasoning. <br />Meanwhile, fry the bacon slices until crisp, drain on a paper towel. When the bacon has coled, crumble and set aside. <br />Just before serving, add the cream to the blended soup, reheat and add remainder of the chervil and chopped dill. <br />Ladle into bowls, top each with two clams in their shells, some crumbled bacon and drizzle with a little chilli oil.<br /><br />Serves 6</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XZ5fMB13IeHA0Mz6nwAg7-bwGn6ovc2MTGp33dWEDt75Ml3eVeqTbyjka9s44j6vPmKcLBXQ0vU64bysaF9vEGmMPnrD92wR6R_s-gdUUB4jfFmaauaJ__qNZQV_1ybGFUkIK7vQhA/s1600/IMG_7685.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XZ5fMB13IeHA0Mz6nwAg7-bwGn6ovc2MTGp33dWEDt75Ml3eVeqTbyjka9s44j6vPmKcLBXQ0vU64bysaF9vEGmMPnrD92wR6R_s-gdUUB4jfFmaauaJ__qNZQV_1ybGFUkIK7vQhA/s640/IMG_7685.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How gorgeous is Di's kitchen?! I wish my coper pots were that shiny...</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Adapted from Diane Holuigue.</span></div>
Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-84654894142457393462015-09-21T21:31:00.003+10:002015-09-21T21:35:11.969+10:00It's Asparagus Season - Asparagus Soup with Lemon and Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVTESWLarsw5yY0ZH3xPKck6izJdyxdd3Xt_T5IJK666Ak1_c29JYQJXSqMcICsLRreyI-rOgrnDnAuk_HPVDCAO6J_NZ0m2UASah-fGRENCBn8_uJJTOkO6SuxarijVac_4bwOkccQ/s1600/IMG_7886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVTESWLarsw5yY0ZH3xPKck6izJdyxdd3Xt_T5IJK666Ak1_c29JYQJXSqMcICsLRreyI-rOgrnDnAuk_HPVDCAO6J_NZ0m2UASah-fGRENCBn8_uJJTOkO6SuxarijVac_4bwOkccQ/s640/IMG_7886.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Every year on 01 September, asparagus
season starts in Australia starts. Back in Germany
asparagus season is celebrated so much that many restaurants add the classic
“white asparagus with boiled potatoes, ham and hollandaise sauce” to their
menus or even offer a special asparagus menu. In Australia it seems it’s a less celebrated occasion. With asparagus
being available all year around nowadays it’s a common item on many menus, be
it for breakfast, lunch or dinner.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9BNtT7lZti4jHFwSyfKKubY8SDTOVsi4FOzofUm13XLvUbCl7dX49GsH7dEISB5qnKiqi94cPxR1ykDfF8MYn9hw2PaUpLc0Y9vnqP1KryzWyNThoUDcT4Hzvj7pjp3tvIzQkUW94A/s1600/IMG_7888.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9BNtT7lZti4jHFwSyfKKubY8SDTOVsi4FOzofUm13XLvUbCl7dX49GsH7dEISB5qnKiqi94cPxR1ykDfF8MYn9hw2PaUpLc0Y9vnqP1KryzWyNThoUDcT4Hzvj7pjp3tvIzQkUW94A/s640/IMG_7888.jpg" width="640" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A chef recently enlightened us that
Australian asparagus only has a very short season as it gets too hot too
quickly, so instead most of the time we import the green spears from countries like Peru and
Chilli. Anyway, I love
asparagus and with more and more days that feel like spring, this soup is
perfect to celebrate the under-celebrated asparagus season. <o:p></o:p></span><br />
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<u><span style="font-family: Trebuchet MS, sans-serif;">Asparagus
Soup with Lemon and Parmesan<o:p></o:p></span></u></div>
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<u><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://sites.google.com/site/edgeofmyplate/asparagus-soup-with-lemon-and-parmesan?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(Printable version)</span></a></span></u></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 bunches green asparagus (abt 800g)<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 medium
leeks, cleaned and chopped finely<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cloves
garlic, peeled and smashed<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.5l chicken or vegetable stock<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Freshly
ground black pepper<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">freshly squeezed juice from one lemon<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4
cup grated parmesan</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">fresh herbs (optional)</span></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"></span></o:p></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Melt the oil in a large pot over medium heat. Add the chopped leek and garlic and cook
until soft and translucent, about 10 minutes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In the
meantime, cut the tips off of the asparagus spears and set aside. Cut the
remaining spears into 2-3cm pieces.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the
chopped asparagus (except for the tips) to the pot, along with the chicken broth,
1 teaspoon salt and a few twists of the pepper mill. Bring to a boil, then cover and turn
heat down to low. Simmer for about 30 minutes until vegetables are very tender.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile,
bring a small pot of salted water to a boil. Cook the reserved asparagus tips
for a few minutes until tender but make sure they still have a bit of a bite to them. Drain and refresh under cold water or in
an ice bath. Set aside.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Purée the
soup with an immersion blender until completely smooth. Alternatively, transfer soup to a standard blender in batches and purée, then return the soup to the
pot. If necessary, pass the soup through a fine sieve to remove the fibres (the best way is to place the sieve over a large bowl, then use a ladle to push
the soup through in circular motions). Return the soup to the pot and bring
back to a simmer. Stir in the lemon juice and grated parmesan. Taste
and adjust seasoning with salt, pepper and more lemon juice if desired.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ladle the
soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs (optional) and freshly ground black pepper if desired.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 4.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5r1RdPjT-J32NsLyZ1dg6dSybRFu88TqqhDPmvjhL5fQiz9GkgnrWoyS9CquLcZsBsvHe2LWIcziMBmGFKSqlGRRX3_zZagF1Mm57YeVBjdzmrCsp92mghvm5jEkvR8T22Jca57jwzw/s1600/IMG_7882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5r1RdPjT-J32NsLyZ1dg6dSybRFu88TqqhDPmvjhL5fQiz9GkgnrWoyS9CquLcZsBsvHe2LWIcziMBmGFKSqlGRRX3_zZagF1Mm57YeVBjdzmrCsp92mghvm5jEkvR8T22Jca57jwzw/s640/IMG_7882.jpg" width="640" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Adapted from Jenn Segal's </span><a href="http://www.onceuponachef.com/2012/04/asparagus-soup-with-lemon-and-parmesan.html" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Once Upon A Chef</a><span style="font-family: 'Trebuchet MS', sans-serif;">.</span></div>
Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-87473098577803420192015-09-20T20:07:00.000+10:002015-09-20T20:11:16.606+10:00Dinner at Carmine's Bistro on Lygon Street<script>
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<span style="font-family: Trebuchet MS, sans-serif;">When I was recently invited to try out Carmine's Bistro, I knew I didn't even have to ask L whether he was going to join me. We're both lovers of Italian fair and couldn't wait to try what Carmine's had to offer. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPPIvViN0oC-M-xfRB6cEzZOwwLYNIbHa9NulOI_HquO-2XCLgWAEQny_-08zxm8WMsYX6kfhdlwspVp71HGmPLyQLsii_l_tHlNHPHeSW_MCKAFbEtqCWutYv8YJbooXMsecSijEng/s1600/IMG_7436.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPPIvViN0oC-M-xfRB6cEzZOwwLYNIbHa9NulOI_HquO-2XCLgWAEQny_-08zxm8WMsYX6kfhdlwspVp71HGmPLyQLsii_l_tHlNHPHeSW_MCKAFbEtqCWutYv8YJbooXMsecSijEng/s640/IMG_7436.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Ricotta panna cotta with green olive oil and tomato. It was basically a caprese salad in a shot glass and absolutely morish! </span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">I've been hearing more and more that Lygon St has been picking up its game again, the food is coming back to higher standards and it's not just a tourist trap. Carmine's is a great example of this. The chef at Carmine's knows what he is doing, which is evident in the selection of dishes and the quality of the food. </span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">The spacious restaurant offers a la carte choices or the "Feed Me" option. We went for the "Feed Me" option, which basically means, you get seriously fed! I'm not from an Italian family, but it's exactly what I imagine life with an Italian Nonna must be like, you sit in her kitchen and get fed one delicious morsel after another. Until you can't fit any more in.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The bruschetta came in a variety of four; grilled veggies with ricotta and anchovy on top, grilled eggplant, traditional juicy tomato and prosciutto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxPRw2VXMHQA4SrXB6laVbAa8qwTMbtwOgWkVwZaHx70fEm1UPI3qi9-APJY_Qc2MrbkFEXYpyKG3FDxG7frf0d_yFWawK6fL1ZM2S6RqVl2gQs0cF13uGjJkUYyTA1VxaQsHZ5v8LA/s1600/IMG_7448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxPRw2VXMHQA4SrXB6laVbAa8qwTMbtwOgWkVwZaHx70fEm1UPI3qi9-APJY_Qc2MrbkFEXYpyKG3FDxG7frf0d_yFWawK6fL1ZM2S6RqVl2gQs0cF13uGjJkUYyTA1VxaQsHZ5v8LA/s640/IMG_7448.jpg" width="640" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Mushroom Capuccino with onion doughnuts (!!!), this one was one of L's favourite dishes! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Scallops on a slice of homemade bread in a delicious garlicky sauce. One of my personal favourites, the sauce was amazing! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FRJ7O3Ul0JBTRKm7j82xwt97tINECd2guc3t9DGC7Xwe6Q0JX5nETfGadMEFgr8hlBvlZ5b_qavubGtUZ2lHT5i2_HryIUvqGCJCfZodZk5LV1Y7t4lwgItNIJQtFzwfjbtB7Kix3g/s1600/IMG_7456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FRJ7O3Ul0JBTRKm7j82xwt97tINECd2guc3t9DGC7Xwe6Q0JX5nETfGadMEFgr8hlBvlZ5b_qavubGtUZ2lHT5i2_HryIUvqGCJCfZodZk5LV1Y7t4lwgItNIJQtFzwfjbtB7Kix3g/s640/IMG_7456.jpg" width="640" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Pea croquettes with a lovely crunchy outside.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDU_lg0ru2iwRn7mB8zLqrH5h7zuWBmC_Gc9j8JoSJetP1Iy31L0UqncpUckrQ7kxLiG6dzQy_0ZuxKtfpxsZTDkqRRKOqZAltWuVbsdAiEWioR00oTd2SQKnykG0cd66plRn4wor1g/s1600/IMG_7459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDU_lg0ru2iwRn7mB8zLqrH5h7zuWBmC_Gc9j8JoSJetP1Iy31L0UqncpUckrQ7kxLiG6dzQy_0ZuxKtfpxsZTDkqRRKOqZAltWuVbsdAiEWioR00oTd2SQKnykG0cd66plRn4wor1g/s640/IMG_7459.jpg" width="426" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Beef carpaccio with the most amazing and zingy lime zest and milk foam. Another favourite!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXers2iDQ7K1vbczMicHiFbYdq3mZ8syMSWKmxPE-Alxd2yKfEXfWaamXYKnQEUP3Arv5O9o6wfT_5pqUlTzkpW_paHOJLsoj1hLPvwK1gTc_Wea9HMw5Gie5zX36Dtd5O8FiimVc1fw/s1600/IMG_7463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXers2iDQ7K1vbczMicHiFbYdq3mZ8syMSWKmxPE-Alxd2yKfEXfWaamXYKnQEUP3Arv5O9o6wfT_5pqUlTzkpW_paHOJLsoj1hLPvwK1gTc_Wea9HMw5Gie5zX36Dtd5O8FiimVc1fw/s640/IMG_7463.jpg" width="434" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Lightly battered zucchini and broccoli, with parmesan and aoili.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pcC3LZIG4UGrNtICaTlZtNAqhOs-AKKOSdJEdVTPLwKKCrdlmg1aXo-vRQT9WDAI3HwFSjnel2zWFfUbCbPTQ7oDBL4Gnc5ZTrpdqNSWa4Q-LAOnK9UD-rm8qhdiiX1Z_E_ReyrihQ/s1600/IMG_7466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pcC3LZIG4UGrNtICaTlZtNAqhOs-AKKOSdJEdVTPLwKKCrdlmg1aXo-vRQT9WDAI3HwFSjnel2zWFfUbCbPTQ7oDBL4Gnc5ZTrpdqNSWa4Q-LAOnK9UD-rm8qhdiiX1Z_E_ReyrihQ/s640/IMG_7466.jpg" width="640" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Pizza the way I like it; just a few good quality ingredients on a thin crust.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTmSIJst_iUWHurp80_6a0Xz5pk7-Pv6h8aclkkKo-CRm_F0SnQdU3ZYY66OJKPQllIsG1ob7HuhIqW_etunQ5GkyFekfqc1WW3aBzckckMb6plWNAm2NNFp543T7lRUJGAiuuZDAmw/s1600/IMG_7467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTmSIJst_iUWHurp80_6a0Xz5pk7-Pv6h8aclkkKo-CRm_F0SnQdU3ZYY66OJKPQllIsG1ob7HuhIqW_etunQ5GkyFekfqc1WW3aBzckckMb6plWNAm2NNFp543T7lRUJGAiuuZDAmw/s640/IMG_7467.jpg" width="640" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Pasta stuffed with lamb ragu and foam. Absolutely delicious and I was slowly getting to that stage where my eyes were bigger than my stomach. I was seriously considering a quick jog around the block (I didn't!).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloDnndzYYxVfA2MQHBbJdRcLwDO81rny1NFpMsUCmFWIBPVn_2e7Fx_Uitf08ZrwBFXzCJognt9r6reFrLkaWQ6u85CT6do5_TDed40eKQfiW9hDWUewMsFFHpfMd9D6GS7yL1BzKcQ/s1600/IMG_7473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloDnndzYYxVfA2MQHBbJdRcLwDO81rny1NFpMsUCmFWIBPVn_2e7Fx_Uitf08ZrwBFXzCJognt9r6reFrLkaWQ6u85CT6do5_TDed40eKQfiW9hDWUewMsFFHpfMd9D6GS7yL1BzKcQ/s640/IMG_7473.jpg" width="640" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Another highlight: Papardelle Bugs, we each got half a Moreton Bay Bug atop perfectly al dente papardelle with a creamy cherry tomatoe sauce and drizzled with some green olive oil. Top notch!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiI3hXm2DRiYswi51o5dY7Fx4zsY3byLzFO47k1-xmsScfgWdgOiNiuGLfIL7Yk3pTS9hw_epFgI9SvlhPAJB3nCZ1-pNq8iA74YbsF2mZXPZBJssKtvF1oqdHRDX48-rAeNWrjfuhw/s1600/IMG_7484.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiI3hXm2DRiYswi51o5dY7Fx4zsY3byLzFO47k1-xmsScfgWdgOiNiuGLfIL7Yk3pTS9hw_epFgI9SvlhPAJB3nCZ1-pNq8iA74YbsF2mZXPZBJssKtvF1oqdHRDX48-rAeNWrjfuhw/s640/IMG_7484.jpg" width="640" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Perfectly cooked, medium rare, juicy and tender eye fillet with mushrooms, potato and spinach. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-fpffevgLPqxVT19FXUjwGUH5dSGrkaoMKKqrmf-nbczAVZHw5FBm8v02UBgraEYBiKffEUhfCcEklDd3-86vFi1VyijQHWO_mwVybJQMvb1KcXxcToKd1dlQWJ0hk6r1EtE8vRobg/s1600/IMG_7485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-fpffevgLPqxVT19FXUjwGUH5dSGrkaoMKKqrmf-nbczAVZHw5FBm8v02UBgraEYBiKffEUhfCcEklDd3-86vFi1VyijQHWO_mwVybJQMvb1KcXxcToKd1dlQWJ0hk6r1EtE8vRobg/s640/IMG_7485.jpg" width="640" /></a></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Unfortunately we couldn't fit in any dessert, the menu did offer amazing sounding dishes like Nutella pizza and classics like mixed gelati. We couldn't pass up the shot glass of thick hot chocolate that they have on tap (!!) at the bar.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WF-H6aptau1_Rk4IDBS8Hm7RjPr_QYq1jH9iDZT5oC_e-REaSg-sK6othyTUnS1Em5Bk5Cvt06EXYkHPOt6PNp_wu0otQqoAOIRtVxtXhjdcGqQcN3Y8uFaTkQX3yHGuJzKAr27SHg/s1600/IMG_7475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WF-H6aptau1_Rk4IDBS8Hm7RjPr_QYq1jH9iDZT5oC_e-REaSg-sK6othyTUnS1Em5Bk5Cvt06EXYkHPOt6PNp_wu0otQqoAOIRtVxtXhjdcGqQcN3Y8uFaTkQX3yHGuJzKAr27SHg/s640/IMG_7475.jpg" width="640" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Carmine's is a great restaurant for families and fine diners alike, with the quality of the chef shining through in every dish. </span><span style="font-family: Trebuchet MS, sans-serif;">Thank you again to Carmine's Bistro for the invitation, we are glad we've ventured out to Lygon Street again and have discovered a place that offer such delicious Italian food!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u>Carmine's Bistro</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">234 Lygon St<br />Carlton VIC 3053</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Phone 03 9663 3151<br /><a href="http://www.carminesbistro.com.au/">www.carminesbistro.com.au</a><br />Open 7 days for lunch and dinner<br /> <a href="https://www.zomato.com/melbourne/carmines-bistro-carlton"><img src="https://www.zomato.com/logo/16585141/ibiglink" /></a></span>Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-58625684677637231792015-09-07T20:39:00.002+10:002015-09-07T20:40:44.207+10:00Soup Monday - Roasted Broccoli and Cheddar Soup<script>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Everybody know roasted cauliflower is delicious and it keeps popping up on more and more restaurant menus over winter. But have you ever tried roasted broccoli? We recently discovered this absolutely delicious way of preparing broccoli when we had some roasted broccoli as part of a degustation menu. We both thought it was amazing! When my main man set out to find a recipe for me to make this Monday he came across this amazing Roasted Broccoli and Cheddar recipe. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlSk2-hVwTxC5MSE9_TchN48qX8fd5FK-lI3GVPQU-x3u7m1lRpdO-7q89lfUiGY66OvdgKTVrC3OHaN_skq7oOOGCLaUq4ptymzEbHzgOdITN82FuR0fu3XRSq-xZYwuzZd8wJiARQ/s1600/IMG_7413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlSk2-hVwTxC5MSE9_TchN48qX8fd5FK-lI3GVPQU-x3u7m1lRpdO-7q89lfUiGY66OvdgKTVrC3OHaN_skq7oOOGCLaUq4ptymzEbHzgOdITN82FuR0fu3XRSq-xZYwuzZd8wJiARQ/s640/IMG_7413.jpg" width="640" /></a></div>
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<a name='more'></a><u style="font-family: 'Trebuchet MS', sans-serif;">Roasted Broccoli and Cheddar Soup</u><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://sites.google.com/site/edgeofmyplate/roasted-broccoli-and-cheddar-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(Printable Recipe)</span></a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1+1 tbs olive oil<br />1 leek, washed<br />1 medium waxy potato, peeled<br />2 large/ 2 small broccoli heads<br />6 cups vegetable or chicken stock<br />200g grated extra-sharp cheddar cheese<br />Salt and pepper<br />Crème fraîche or yogurt (optional)<br /><br />Preheat the oven to 220°C. Thinly slice the white and light green portion of the leek. Heat 1 tablespoon of oil in a large pot over medium heat and add the sliced leek. Cook, stirring occasionally, until the leek is soft. While the leek cooks, chop the potato into 1cm chunks. Add the stock and potato to the pot and bring the mixture to a boil.<br /><br />While the stock is coming to a boil, chop the broccoli into florets and the tender parts of the stem into slices. Spread onto a baking tray lined with baking paper. Drizzle the remaining tablespoon of oil over the broccoli, sprinkle with a little salt and put the pans in the oven. Roast for 10 minutes. Stir the broccoli and return to the oven for 5 more minutes or until browned. The brown bits add extra depth and flavour to the soup, but make sure you don't burn the broccoli. Keep checking.<br /><br />Once the stock is boiling, add the broccoli and bring to boil again. Simmer until both the potatoes and broccoli pieces are tender when pierced with a fork, about 5-10 minutes. Remove from the heat. Purée soup with a stick blender or move to a regular blender and blend in batches. Add the cheese and stir until it has melted and incorporated into the soup. Taste soup and adjust the seasoning. Serve topped with a</span><br />
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small dollop of crème fraîche or yogurt, or a grind of fresh pepper.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 4-6.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6T1GGcXV5Q2_dA6XH7SKLRnnsuTWgTG4tWVLb1OYStKB_rF97IxeKcXQeGbHlxlMSzvI_c_GFp06T10a8DWBW1trv3znUfFz2H2n6tci3JCPUpH10dLn5cjRmbMnxVNf1Mq4YgCC5w/s1600/IMG_7418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6T1GGcXV5Q2_dA6XH7SKLRnnsuTWgTG4tWVLb1OYStKB_rF97IxeKcXQeGbHlxlMSzvI_c_GFp06T10a8DWBW1trv3znUfFz2H2n6tci3JCPUpH10dLn5cjRmbMnxVNf1Mq4YgCC5w/s640/IMG_7418.jpg" width="640" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: x-small;">Adapted from <a href="http://www.thekitchn.com/recipe-roasted-10-159133" target="_blank">The Kitchn</a>.</span></span></div>
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com1tag:blogger.com,1999:blog-8901304852637650594.post-31759264165274129682015-08-25T20:53:00.002+10:002015-08-25T20:54:33.883+10:00Wynyard in South Melbourne<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">When I heard that the guys from </span><a href="http://edgeofmyplate.blogspot.com.au/2014/09/giddiup-starting-day-with-great.html" style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;" target="_blank">Giddiup</a><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"> were opening a new cafe just off Clarendon St I made plans straight away to check it out on the weekend. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Giddiup is always busy on the weekend so we were hoping to beat the crowds and before the secret was out that Wynyard had opened.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGx2E9xQn3ZsrwOqiIKXh-FZ-ADc6TK8YJO-7rrqpMfeJRww3Dw5wuAmMJY6sFThQh5MqKtPKQj7vZ4IcO-2iTNvDpM12laL58-9wD-wykdvgGPlv4L6D6N08lCtCsUI3YsrS3QajWw/s1600/IMG_6608-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGx2E9xQn3ZsrwOqiIKXh-FZ-ADc6TK8YJO-7rrqpMfeJRww3Dw5wuAmMJY6sFThQh5MqKtPKQj7vZ4IcO-2iTNvDpM12laL58-9wD-wykdvgGPlv4L6D6N08lCtCsUI3YsrS3QajWw/s640/IMG_6608-2.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Wynyard is hidden away on Wynyard Street, a tiny little cul de sac off Clarendon St, and is located right next door to Made in Japan, a really cool home wares store, selling Japanese (duh!) ceramics and furniture.</span><br />
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;">The food at Wynyard is also served on Made in Japan plates, so you get to see what it could look like at home if you bought some of those plates after brekkie!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEBaRjrIjK6VKl4XvOGn48dSNbcknCPKXRR7OaQTdplpFw8BeZAk0-rGQhV1nMnWVZB69cS3OeGdp5ANIgfJE8sjlG_YZ1q0NVHlqgMA_PGAb2EHMhAzqNl4gAPJtfJHieerLki3E2g/s1600/IMG_6605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEBaRjrIjK6VKl4XvOGn48dSNbcknCPKXRR7OaQTdplpFw8BeZAk0-rGQhV1nMnWVZB69cS3OeGdp5ANIgfJE8sjlG_YZ1q0NVHlqgMA_PGAb2EHMhAzqNl4gAPJtfJHieerLki3E2g/s640/IMG_6605.jpg" width="640" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The menu offers lots of delicious sounding dishes, which include plenty of healthy options. L had spotted the stack of hotcakes on a different table and his mind was made up. He chose the b</span><span style="font-family: 'Trebuchet MS', sans-serif;">lueberry, ricotta and lavender hotcakes with creme fraiche and organic maple.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPjx4-MobuZCedImEBnsG_EgTdTmdVNNaiferWQlF2C8TJTsGzSE0jQXZ6z6UlilVgcJa2QFM-kzmYQDDdqyUT_OLef-V5D9efbAIGR4385Q9eje_qi2zgynWJPEgZhcvWW-0SjkBsw/s1600/IMG_6607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPjx4-MobuZCedImEBnsG_EgTdTmdVNNaiferWQlF2C8TJTsGzSE0jQXZ6z6UlilVgcJa2QFM-kzmYQDDdqyUT_OLef-V5D9efbAIGR4385Q9eje_qi2zgynWJPEgZhcvWW-0SjkBsw/s640/IMG_6607.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I loved the sound of the smoked mixed mushrooms and halloumi with a parsley walnut pesto on sourdough and a friend who joined us ordered the eggplant and parmesan fritters with a chickpea and chermoula salad. I love t</span><span style="font-family: 'Trebuchet MS', sans-serif;">he great coffee and food served at</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;"> Giddiup and I'm glad to report Wynyard is at the same level. Great menu with not just the usual items but well thought through seasonal dishes with a twist. Everything we tried was done really well and delicious. The smoked mushrooms were amazing! </span></div>
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<u><span style="font-family: Trebuchet MS, sans-serif;">Wynyard Cafe</span></u></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Wynyard Street</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">South Melbourne VIC 3205</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://wynyardcafe.com/">wynyardcafe.com</a></span></div>
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<a href="https://www.zomato.com/melbourne/wynyard-south-melbourne" target="_blank"><img alt="Click to add a blog post for Wynyard on Zomato" src="https://www.zomato.com/logo/18124121/biglink" style="border:none;width:200px;height:146px;padding:0px;" /></a> Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-3489407162797386222015-08-24T21:15:00.000+10:002015-08-24T21:23:18.171+10:00Soup Monday - Autumn Veggies and Apple Stew<div style="text-align: justify;">
<script>
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</script><span style="font-family: Trebuchet MS, sans-serif;">Most of you will know by now that I recently completed the <a href="https://iquitsugar.com/8-week-program/" target="_blank">I Quit Sugar 8 Week Program</a>. They ran an Instagram photo competition and I won (yay!), my price was getting ALL the IQS cookbooks, hard copies and eBooks! So I've been flipping through them and there are so many delicious things to try. Today's recipe is from the relatively new <a href="http://store.iquitsugar.com/slow-cooker-cookbook-print/" target="_blank">IQS Slow Cooker Cookbook</a>. There are soo many great recipes in it, perfect for these cold months! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuthPhomSf-j9L_v7T8IyKwRrunt0hsT0w75RCBmKKn-4OUarlvffPNK4KkWxkfzAwH_EQKbax1rhwDVm9w4VV5lr_F5dZ2dEgKfOu2r4DwZ2sWchrupCasGZX_PrH2inJo3Tck60TQ/s1600/IMG_6720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuthPhomSf-j9L_v7T8IyKwRrunt0hsT0w75RCBmKKn-4OUarlvffPNK4KkWxkfzAwH_EQKbax1rhwDVm9w4VV5lr_F5dZ2dEgKfOu2r4DwZ2sWchrupCasGZX_PrH2inJo3Tck60TQ/s640/IMG_6720.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">The Autumn Veggie and Apple Stew is a great candidate for "not the prettiest, but damn tasty!". Cooking is just a matter of peeling and chopping and then adding it all to a slow cooker (I actually used a cast iron pot instead).</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I used a fair bit more silver beet than stated in the original recipe, as I thought it added some extra texture and also, you can never have too many leafy greens! </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><u>Autumn Veggie and Apple Stew</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://sites.google.com/site/edgeofmyplate/autumn-veggie-and-apple-stew?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(Printable Recipe)</span></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 sweet potatoes, peeled and chopped roughly into chunks</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200g pumpkin, cut into cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 carrots, peeled and roughly chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 parsnips, peeled and roughly chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 cups silver beet, white stalks removed, roughly chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 green apples, peeled, cored and roughly chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp freshly ground pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cumin</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp ground cinnamon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cups veggie stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place all the ingredients but the silver beet in a slow cooker or cast iron pot.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cover and cook on low for 4 hours or high for 2 hours in the slow cooker, or 1.5 hours on low heat on the stove in the pot.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once cooked, stir through silver beet until wilted. Ladle soup into bowls and serve.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serves 6.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0r98tQuWbgqYcsH4rb2rAvTPGiR6iWn_Cldyyiwv8ryJS1CN_QjRpUXLiBFWWpVBkjxCpzMRd8yz3jy6U9zEEytUyI8KA-_8oKFkpmMKmu0yV9ru8FDs4aJnccS9nKb2EjaVa3MViQ/s1600/IMG_6709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0r98tQuWbgqYcsH4rb2rAvTPGiR6iWn_Cldyyiwv8ryJS1CN_QjRpUXLiBFWWpVBkjxCpzMRd8yz3jy6U9zEEytUyI8KA-_8oKFkpmMKmu0yV9ru8FDs4aJnccS9nKb2EjaVa3MViQ/s640/IMG_6709.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Adapted from the </span><a href="http://store.iquitsugar.com/slow-cooker-cookbook-print/" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">IQS Slow Cooker Cookbook.</a></div>
Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-46282878319153350142015-08-18T22:40:00.002+10:002015-08-24T21:24:46.182+10:00Machi St Kilda<script>
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</script><span style="font-family: Trebuchet MS, sans-serif;">Last Sunday, L and I finally went to Machi St Kilda. </span><span style="font-family: Trebuchet MS, sans-serif;">My boyfriend drives past it every week on his way to German class (yes, he is learning German!) and has often thought we should go there. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">But as it is often the case, there is just so much to see and do in Melbourne that it has taken us a while to actually get around to going. </span><br />
<span style="font-family: 'Trebuchet MS';">Well made Japanese cuisine is always a treat, and restaurants that offer Japanese fusion rarely disappoint. As such, we arrived with high expectations. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: center;">Vincent, the super friendly owner, greeted us at the door and we were seated. After perusing the menu, we decided to go with the Machi Omakase, a tasting menu. When available at a restaurant I usually choose this option as I think it showcases the best dishes, and takes into account the best produce available at the time. It can also challenge you to try things you might not have ordered (for example, things you might think would be uninspiring, but turn out to be sensational).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcJ7Pr7ngKcy9M2X5e8MRe-2SCpvr2BX882q3KhuAH46UmFwzBeh3g-WalV9uONDHWdaiYKNkTmOu2y6HlZlVw04CYc0VPa-ZSmPVN9Za9PazwbgXeMWWxqbnMD1U8R5zjwPCoWHiMg/s1600/IMG_6532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcJ7Pr7ngKcy9M2X5e8MRe-2SCpvr2BX882q3KhuAH46UmFwzBeh3g-WalV9uONDHWdaiYKNkTmOu2y6HlZlVw04CYc0VPa-ZSmPVN9Za9PazwbgXeMWWxqbnMD1U8R5zjwPCoWHiMg/s640/IMG_6532.jpg" width="640" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">First up, edamame. I love edamame so a great start for me! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Next up where individual tasting plates with gorgeously presented food. The tasting plates had a range of individual items based on traditional Japanese flavours. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">The baked scallop was so amazing I almost licked the shell it came in. </span><span style="font-family: Trebuchet MS, sans-serif;"></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5seJxT8X3TX2B-c90wkGtMkBiq5xWoAKfm4vqoqpo7lfEZ0AB6WMf28Mh4LSReejVylBe2NCsCZwbrXA_GcKhV6gxo6zQC3JL9-yv6mr1XamVob6lPhctRwGpF9Lh13K72uUNgP5uQ/s1600/IMG_6538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5seJxT8X3TX2B-c90wkGtMkBiq5xWoAKfm4vqoqpo7lfEZ0AB6WMf28Mh4LSReejVylBe2NCsCZwbrXA_GcKhV6gxo6zQC3JL9-yv6mr1XamVob6lPhctRwGpF9Lh13K72uUNgP5uQ/s640/IMG_6538.jpg" width="640" /></a></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">I'm a lover of New Zealand salmon so the NZ salmon sashimi sat well with me too. </span><span style="font-family: Trebuchet MS, sans-serif;">L however is a massive oyster fan and really enjoyed this one with 7 spice dressing. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQ4_f30eqEQCp6CSXHvR2MVPpFinsIaXI9VzwCU9rnzABgEoBtBHQQV5QkcuAzr3_7W1YSp-oNIpTaQqUf8k7vEQlDVN9ZxcS-94rs6wNdXXIsY2eVfMWWXrKl4PvnSsIT4vR_nE24w/s1600/IMG_6536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQ4_f30eqEQCp6CSXHvR2MVPpFinsIaXI9VzwCU9rnzABgEoBtBHQQV5QkcuAzr3_7W1YSp-oNIpTaQqUf8k7vEQlDVN9ZxcS-94rs6wNdXXIsY2eVfMWWXrKl4PvnSsIT4vR_nE24w/s640/IMG_6536.jpg" width="640" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Usually tofu is one of those things that I would never order as I have in my mind thatbut I really enjoyed the miso broth with tofu. I would definitely order it again. Last bit on the plate was a pork gyoza, which was nice and crispy on the outside, and contained a well made filling. Far removed from the packet gyoza you are often served. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWLqIFt8NvWnwGIsDcMkJUcooYjSIWYtE43PS1SUIkdtsjo_bR7tqKYR1vqbb87Ga1-mXxKqVVXTPa2ZGrVcXAUM3HvU5stTgCCzqfrsdjXPYsDlGmnJj76beOhEmlGfKxOJuNldfaQ/s1600/IMG_6542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWLqIFt8NvWnwGIsDcMkJUcooYjSIWYtE43PS1SUIkdtsjo_bR7tqKYR1vqbb87Ga1-mXxKqVVXTPa2ZGrVcXAUM3HvU5stTgCCzqfrsdjXPYsDlGmnJj76beOhEmlGfKxOJuNldfaQ/s640/IMG_6542.jpg" width="640" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After the tasting plan, a sushi course was brought out. </span><span style="font-family: Trebuchet MS, sans-serif;">The seared salmon nigiri was lovely. I've never see seared wagyu beef and pickled daikon nigiri on a menu but thought the idea sounded great. It was tasty and well presented. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZud0eMm6aaSh3_-jWLlfhgocP9h7Eyco4vmn8eLMUhmymAsL5lwpw7URm8A_3OqheiiwWrhd9MWWOxQdbtLmkVsQ6BoFnh-xeYFAZnwPqp5Qk-6x-jyArzesLR1yY6myQh1L5XXz_Rg/s1600/IMG_6547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZud0eMm6aaSh3_-jWLlfhgocP9h7Eyco4vmn8eLMUhmymAsL5lwpw7URm8A_3OqheiiwWrhd9MWWOxQdbtLmkVsQ6BoFnh-xeYFAZnwPqp5Qk-6x-jyArzesLR1yY6myQh1L5XXz_Rg/s640/IMG_6547.jpg" width="434" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As part of the omakase you get to choose a main course. L chose the slow cooked lamb in a soy based sauce and I loved the sound of the Japanese fish 'n chips tempura. A good tempura sets apart good and bad restaurants. Bland batter, soggy oil or less than fresh ingredients are often used and are a dead giveaway of a restaurant that just doesn't care - and is trying to hide behind the fryer! </span><br />
<span style="font-family: 'Trebuchet MS';">Not here - this was an excellent dish.</span><span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">The tempura was so crunchy and was a great contrast of textures to the perfectly cooked fish and vegetables. The fish and vegetables were also very fresh - with the veggies maintaining a telling crunch, and the fish being firm and white. </span><span style="font-family: Trebuchet MS, sans-serif;"></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKu5apjq8x29wyjpVc75OMld_i5QMJJe_YEx9Spp_OABi-cQf2JEN41ZfYz6RwDnvdxK3J-olKfqWDU4JzqFarxYILXcUj9ASK5jawGpNX0seIIv0fwdEmS8KkKhtpzO0jytDTY3Gkag/s1600/IMG_6559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKu5apjq8x29wyjpVc75OMld_i5QMJJe_YEx9Spp_OABi-cQf2JEN41ZfYz6RwDnvdxK3J-olKfqWDU4JzqFarxYILXcUj9ASK5jawGpNX0seIIv0fwdEmS8KkKhtpzO0jytDTY3Gkag/s640/IMG_6559.jpg" width="640" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">What I loved especially was the little side dish of matcha, sea salt and tartare sauce. I have to admit I have never tried matcha before, but I became an instant fan. It's so sweet and goes surprisingly well with the tempura fish. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">L's slow cooked lamb was falling off the bone, it was fantastic! The soy sauce was laced with ginger, and a sweet flavour perfect for lamb. The greens added freshness to the dish and were well prepared. They were not bland or soggy. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfKXU5JK2dBpEYQvPtOLWrhxMW3P8NDeClQC0myJKnkyNKoCXfA9xTSpAhJWhrznNcF2UsgVmhwbl5mY_Xqq_lYUyWDVyytmb8AvBq3HzUql0t6esLYC7L_xkNZ0CTYwSAuSqlTL1dg/s1600/IMG_6552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfKXU5JK2dBpEYQvPtOLWrhxMW3P8NDeClQC0myJKnkyNKoCXfA9xTSpAhJWhrznNcF2UsgVmhwbl5mY_Xqq_lYUyWDVyytmb8AvBq3HzUql0t6esLYC7L_xkNZ0CTYwSAuSqlTL1dg/s640/IMG_6552.jpg" width="640" /></a></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">The kitchen surprised us with an extra dish that they were trialling for the next menu, a sukiyaki soup. It's a broth with Asian greens, buckwheat noodles, super thin pieces of beef, tofu and a soft poached egg. The sukiyaki was soo flavoursome, I especially loved the buckwheat noodles and the sweet and salty sauce. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">For dessert I have to admit I tossed my sugar abstinence over-board and had most of my matcha and black sesame ice creams. They were served with a bit of red bean paste and a chocolate spring roll. All four elements of the dessert were new to me, but I will be hunting down more savoury inspired desserts for sure. The chocolate was oozing out of the crispy spring roll. It was soo good! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Both ice creams weren't too sweet, which I really liked. Overall, we both thought the omakase menu was really good value and left very satisfied. There's no doubt we will return here, and probably with a group to take full advantage of the diverse menu. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">As we were leaving L and I were already making plans to go again (this Friday) to show off our new find to some friends. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Thank you to Vincent who reached out to me and invited us to dine and also to our lovely waiter who made the whole evening so enjoyable.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /><u>Machi</u><br />14 Inkerman St</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">St Kilda VIC 3182</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.machi.com.au/">machi.com.au</a><br />(03) 9534 5000</span></div>
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com1tag:blogger.com,1999:blog-8901304852637650594.post-72884259599215925792015-08-17T21:09:00.000+10:002015-08-24T21:20:52.382+10:00Soup Monday - German Beef and Leek Soup<script>
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</script><span style="font-family: Trebuchet MS, sans-serif;">I've been a little absent from the blog lately, life 1.0 has taken over and I'm currently buried in paperwork. For thos of you who follow me on Instagram, you might have seen that, just because I'm busy, it doesn't mean I'm not eating. Oh no, I always find time to eat! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">But since it's been two weeks since my last post I've taken a break from the real world and would like to bring to you the recipe for one of my favourite soups. It's true comfort food. Creamy with bits of minced beef, leek and bits of potato. Just one of those perfect combinations that are the best food for one of these cold Melbourne nights. It's one of those soups that my mother has made for years and I just can't get tired of. It's not a "lean" soup, but which comfort food is ever really healthy? It's like a warm hug in winter though. (Is it just me or does this winter seem</span><span style="font-family: 'Trebuchet MS', sans-serif;"> endless?!)</span><br />
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<u><span style="font-family: Trebuchet MS, sans-serif;">German Beef and Leek Soup</span></u><br />
<u><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://sites.google.com/site/edgeofmyplate/german-beef-and-leek-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(Printable Recipe)</span></a></span></u><br />
<span style="font-family: Trebuchet MS, sans-serif;">500g minced beef</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2-3 leeks, white part only, cut into 0.5cm slices</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 potatoes, peeled and diced into 1 m cubes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.5l vegetable stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300ml sour cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200ml cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup grated cheddar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt, pepper and nutmeg</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Brown the mince in some oil in a heavy-based pot, add the leek and potatoes and saute until lightly browned.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the vegetable stock and bring to the boil. Cook for 10-15 minutes or until potatoes are cooked. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add sour cream , cream and cheese, stir well and bring back to a boil. Season to taste and serve with some crusty bread.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serves 4.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4Ug_mIdR8ZDE2Is7EIs0zxsuB26jKOFugGBeLYQPUxVSxRLboHka-F1_Eto4xWHZq6jVwf5j8f64QZ5DWqMoQVBWNMn-kZ2mfmwxuzwOmZHVmGBAFDTN6Jp6WSCrUmUHpBq5MMJ8ow/s1600/IMG_6580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4Ug_mIdR8ZDE2Is7EIs0zxsuB26jKOFugGBeLYQPUxVSxRLboHka-F1_Eto4xWHZq6jVwf5j8f64QZ5DWqMoQVBWNMn-kZ2mfmwxuzwOmZHVmGBAFDTN6Jp6WSCrUmUHpBq5MMJ8ow/s640/IMG_6580.jpg" width="640" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I"ll get back to my paperwork now... and will continue dreaming of this soup, it's one of those where when I close my eyes I can imagine the taste. And get even hungrier!</span><br />
<br />Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-55802198465070984712015-08-03T21:37:00.000+10:002015-08-03T21:38:03.873+10:00Soup Monday - Avgolemono Soupa (Greek Lemon Chicken Soup)<script>
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</script><span style="font-family: Trebuchet MS, sans-serif;">I've been seeing Lemon Chicken Soup at take-away soup places near work and I've been intrigued to see what it is, as I had never tried one. When researching recipes and I read that this soup has the consistency of Hollandaise Sauce I was sold. It has no added sugar or cream, yet is super creamy.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDP_1ASJ7_uik1UoJyxv5edy21IddbyM6r0OZMrTGaFeGATBgFI90Q0LTEqL3vTjrGqABQrtwKjscLhPtbgRRHSB8MFoYlWPzTPcNX1Tofy4c3KLW1yn19fGfACgmUnxMsNeNfOfalGg/s1600/IMG_6463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDP_1ASJ7_uik1UoJyxv5edy21IddbyM6r0OZMrTGaFeGATBgFI90Q0LTEqL3vTjrGqABQrtwKjscLhPtbgRRHSB8MFoYlWPzTPcNX1Tofy4c3KLW1yn19fGfACgmUnxMsNeNfOfalGg/s640/IMG_6463.jpg" width="640" /></a></span><span style="font-family: 'Trebuchet MS', sans-serif;">Traditionally this chicken-lemon-egg soup is made with just chicken stock, no actual meat, but in order to get a bit more protein in you can add shredded poached chicken.</span></div>
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<u style="font-family: 'Trebuchet MS', sans-serif;">Avgolemono Soupa (Lemon Chicken Soup)</u></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u><a href="https://sites.google.com/site/edgeofmyplate/avgolemono-soupa-greek-lemon-chicken-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(Printable Recipe)</span></a></u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.5l chicken stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100g long-grain rice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 eggs, separated</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">juice from 1.5 lemons</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">optional - 1 chicken breast (abt 350g)</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />Bring the stock to the boil and add the rice and whole chicken breast. Stir until the stock returns to a slow boil, then cover and simmer gently for 20 minutes, or until the rice is tender and the chicken is cooked through. Skim off any froth during cooking. Remove chicken breast and shred by pulling the meat apart using two forks.<br />In a mixing bowl, beat the egg whites until stiff. Add the egg yolks and beat until light and creamy. Gradually beat in the lemon juice.<br />Ladle about one-quarter of the simmering soup into the eggs, whisking constantly.<br />Gradually add the egg mixture to the soup, stirring vigorously. Remove the soup from the heat. Keep stirring for 1 minute. Adjust the seasoning with salt and pepper. Serve immediately, if using shredded chicken ladle soup in a bowl and place chicken in the middle. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 4 </span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Because of the custard/ hollandaise like nature of this soup, it is advised not to reheat it but to eat it straight away. When reheating the eggs will curdle.</span><br />
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</span><span style="font-family: 'Trebuchet MS', sans-serif;">Adapted from Tess Mallos' </span><a href="https://cooked.com.au/Tess-Mallos/Hardie-Grant-Books/The-Complete-Middle-Eastern-Cookbook" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">The Complete Middle Eastern Cookbook</a><span style="font-family: 'Trebuchet MS', sans-serif;">.</span><span style="font-family: Trebuchet MS, sans-serif;"></span><br />
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com1tag:blogger.com,1999:blog-8901304852637650594.post-72087250730264879482015-07-27T21:25:00.001+10:002015-07-27T22:12:19.562+10:00Soup Monday - Spanish Fish Soup<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">I'm back in Australia and man, it's so cold here! Everybody in Germany always expects me to be super tanned because I live in Australia, but this current weather does nothing for my tan! I feel like an eskimo, rugged up so you can barely see my nose! Something to warm me from the inside and dream of warmer countries is the only remedy at the moment!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Today's recipe is one of my mother's favourite soups, it's from a (German) Thermomix cookbook about Mediterranean cooking. The soup is originally from Mallorca, Spain which is to Germans what Bali is to Australians. Lots of tourists, but also very beautiful and if you look past the tourist malls you can find delicious Spanish food. I made this in a normal pot, so it's slightly changed, but whether you make it in a Thermomix or normal pot, it is absolutely delicious!</span><span style="font-family: Trebuchet MS, sans-serif;"></span><br />
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">According to L we have to make this once a week from now. Oh and in the recipe it calls for either just fish or seafood. Today, we cooked it with a marinara mix from the market and some extra prawns. Soo good! Give it a go, you can thank me later! </span></div>
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<u><span style="font-family: Trebuchet MS, sans-serif;">Spanish Fish Soup</span></u></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://sites.google.com/site/edgeofmyplate/spanish-fish-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Printable Recipe)</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100g onion, very finely chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 garlic clove, very finely chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup parsley leaves, finely chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbs olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200g tomatoes, finely diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150g carrots, finely diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 small/ 1 large leek, cut into rings</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbs tomato paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300ml vegetable stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500ml fish stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200ml white wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 squeeze of lemon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pepper to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">350g firm fleshed fish, diced or seafood or a mix of both</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In a heavy based saucepan <span style="background-color: white;">sauté</span> onion, garlic and parsley in olive oil for 2-3 minutes. Add tomatoes, carrots, leeks, tomato paste, veggie stock, fish stock, wine, lemon, salt and pepper (basically all other ingredients apart from the fish/ seafood). Stir together and bring to the boil, once it's boiling, turn heat down to medium and let simmer for 15 minutes, stirring occasionally. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the fish or seafood and cook for 5 minutes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 4.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Adapted from the Thermomix cookbook "<a href="http://shop.vorwerk.de/thermomix/kochbuecher/kochbuch-kulinarisches-mittelmeer.html" target="_blank">Kulinarisches Mittelmeer</a>" (as far as I know only available in German).</span></div>
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com2tag:blogger.com,1999:blog-8901304852637650594.post-64007150739290902462015-07-22T19:29:00.001+10:002015-07-22T19:29:14.522+10:00Breakfast in Singapore - Symmetry<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">It's almost time for me to fly home again, it seems the last 10 days have simply flown past. Before I board my flight back to cold Melbourne I wanted to write about my stopp-over in Singapore. Technically it wasn't a stop-over, but an 8-hour wait between connecting flights. I know Changi Airport is amazing with all it has to offer, but I feel like I've explored every possible corner of it during my many other stop-overs on the way home.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBympxI9lI_zzVES01EZ2gFJXCHN9BoHuM1bzY5xmO2mCtgr6lJ0k8uhHok68SUwxCIIGMwPBvrkwSEJrj6z5nM702DWTiufF4_KEIjhTUSHf49nmVnMLFkEvur7I5di9PtESd9wXCKw/s1600/IMG_8772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBympxI9lI_zzVES01EZ2gFJXCHN9BoHuM1bzY5xmO2mCtgr6lJ0k8uhHok68SUwxCIIGMwPBvrkwSEJrj6z5nM702DWTiufF4_KEIjhTUSHf49nmVnMLFkEvur7I5di9PtESd9wXCKw/s640/IMG_8772.jpg" width="640" /></a></span></div>
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So I decided to take the MRT into town and have breakfast. I was recommended Symmetry in Bugis. The MRT leaves from the airport with only one change in between (at Tanah Merah), so it was super easy for a tired traveller with carry-on luggage!</span><br />
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;">I arrived in Bugis at 8:15am. In Melbourne this wouldn't matter, but it seems most cafes in Singapore only open at 9 or later!! I tried to walk super, super, super slow, walked through the little streets off the main street, came across the Sultan Mosque and pretty looking houses. But when I arrived at Symmetry it was still only 8:40am... <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJNnNCKH8rJlVFeU643cdybtu7fdhoCNVUosu_1iiEdvF1vIqqFNW7uwkBDU-DNZTsINRajCRr8AuQ_ebqMZQNhN2XHb7VCWPt48x63J52NsF_zpgpIhflwM9MKbbq1IBdQE0hpvpag/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJNnNCKH8rJlVFeU643cdybtu7fdhoCNVUosu_1iiEdvF1vIqqFNW7uwkBDU-DNZTsINRajCRr8AuQ_ebqMZQNhN2XHb7VCWPt48x63J52NsF_zpgpIhflwM9MKbbq1IBdQE0hpvpag/s640/FullSizeRender.jpg" width="640" /></a></div>
The staff were already there cleaning the wrought iron tables outside and placing fans along them to provide some relief from the heat. I was allowed to sit down and given some water but was also advised they wouldn't be able to serve me before nine and the kitchen doesn't open before 9:30am. So I had plenty of time to peruse the menu. Symmetry's slogan is 'Music Food Coffee Wine'; it's a brunch place during the day and turns into a bar at night. The first thing that caught my eye on the menu was cold-drip coffee. My salvation! <div class="separator" style="clear: both; text-align: center;">
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It was so humid and I hadn't managed to sleep on the plane at all so I felt very much like a zombie. I was sipping my coffee, which was served with a slice of orange (seems I'm not so weird after all with my short blacks with lemon) and watching the tail-less resident cat and listening to cool tunes from the last few years. <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Finally the kitchen had opened and out came my Truffle Eggs Mushroom. I had steered away from the sausages and other delicious sounding things like chipotle canellini bean ragout with my next flight in mind. The scrambled eggs with sautéed mushrooms and truffle salsa on toast were perfect.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I think I must've looked awful, as after I had paid, one of the guys (unfortunately I don't know his name) gave me another cold-drip coffee to take-away for free. I was so grateful! Fed and watered I left Symmetry with it's green shutters and made my way back to Bugis. I loved being able to stretch my legs and getting something else than plane/ uber-expensive airport food during my trip.</span><br />
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A little tip for Changi Airport: the airport offers a transit promotion to eligible passengers travelling through Singapore on Singapore Airlines, SilkAir or Air New Zealand, you can collect a Changi Dollar voucher with an equivalent of SGD$40 to be used within the airport. I had collected mine before departing for Symmetry and was now hanging out for a shower! Changi has several pay-per-use showers and lounges that accept these vouchers. You best ask at the information desk, they can point you in the right direction. For more information on the Transit Program click <a href="http://www.changiairport.com/en/passenger-guide/transit/changi-transit-programme.html">here</a>.</div>
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Having an 8-hour stop-over in Singapore isn't ideal, but luckily it's one of those easy-to-navigate airports and close enough to the city to escape for a quick meal and a shower. I know this wasn't my last stop-over and I'll keep on exploring what Singapore's cafe scene has to offer. </div>
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<u><div style="text-align: justify;">
<u>Symmetry</u></div>
</u><div style="text-align: justify;">
9 Jalan Kubor #01-01 </div>
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<span style="font-family: Trebuchet MS, sans-serif;">Singapore 199206</span></div>
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<a href="http://symmetry.com.sg/"><span style="font-family: Trebuchet MS, sans-serif;">symmetry.com.sg</span></a></div>
Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com2tag:blogger.com,1999:blog-8901304852637650594.post-83043809778395114622015-07-21T04:03:00.006+10:002015-07-21T04:05:40.640+10:00Soup Monday - My Mother's Garden Vegetable Soup<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">I am loving my holidays. Unfortunately I only have two more days left in sunny Germany before I head back to Australia. But I'm making the most of my time at home by cooking with my mother and lying in the sun, reading a book. My idea of happiness. I think I might've said it before, but I LOVE my parents' veggie patch. Just being able to go outside and pick a few things to then make something delicious out of them is perfect bliss in my eyes. I just wish I could have a veggie patch like this, but an apartment in South Melbourne just isn't the right spot for that. One day though...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3E_agfhykVymltKtnFfVH__ZglXi7K46E3WB3F0v133w39dPWb3Jq5983s1lCiXrqGfgzoP7eK7H86FPykqFEgr8bPdrcROUQlZU2Cl07oYDAxTO3t98KXphINwXmxnLIUlKnMAyOw/s1600/IMG_5958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3E_agfhykVymltKtnFfVH__ZglXi7K46E3WB3F0v133w39dPWb3Jq5983s1lCiXrqGfgzoP7eK7H86FPykqFEgr8bPdrcROUQlZU2Cl07oYDAxTO3t98KXphINwXmxnLIUlKnMAyOw/s640/IMG_5958.jpg" width="640" /></a></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">This soup is one of my mother's staples, there were actually left-overs of the same soup the day I arrived a week and a half ago and we made it again today. She usually just throws in whatever is ready to be harvested.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8-ov-1tJ8vM5HZrBqlypgyg9VHZEL0KYY-GhqKDTCi5LShKAbKnIG_-i77aZNUWi1-6Uy5viPgX79g93ns_FGGQ1mBv3fA5Rr1fVTOMjTx7viFOQB867fPhzZCVsQyf771vQdglycw/s1600/IMG_5929.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8-ov-1tJ8vM5HZrBqlypgyg9VHZEL0KYY-GhqKDTCi5LShKAbKnIG_-i77aZNUWi1-6Uy5viPgX79g93ns_FGGQ1mBv3fA5Rr1fVTOMjTx7viFOQB867fPhzZCVsQyf771vQdglycw/s640/IMG_5929.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Massive kohlrabi from my parents' veggie patch</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>My Mother's Garden Vegetable Soup</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u><a href="https://sites.google.com/site/edgeofmyplate/my-mother-s-garden-vegetable-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(Printable recipe)</span></a></u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbs olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 medium sized Kohlrabi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">handful green beans</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 potatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 carrots</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 shallot</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1l vegetable stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salt & pepper to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbs chopped lovage</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbs chopped parsley</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 Frankfurter sausages* (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">spring onion, green parts only, to serve</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_b_rXdETJSq1pUGl_qWc3OUueQHe6fyw8gg4N2BPEmCuTC0iCRtSw10ueyF2J1aVl26Zq5LbrPWgf3u3fAPbT6eWZqN7mz7mRL3GvhPGoVtpNTqBBD9W1U6xISsQISbOpnT7PRljCJQ/s1600/IMG_5953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_b_rXdETJSq1pUGl_qWc3OUueQHe6fyw8gg4N2BPEmCuTC0iCRtSw10ueyF2J1aVl26Zq5LbrPWgf3u3fAPbT6eWZqN7mz7mRL3GvhPGoVtpNTqBBD9W1U6xISsQISbOpnT7PRljCJQ/s640/IMG_5953.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Peel and dice the vegetables. In a big saucepan, saut</span><span style="background-color: #ffffcc; color: #1f1e1d; font-family: verdana, arial, sans-serif; font-size: 12px; line-height: 16.7999992370605px;">é</span><span style="font-family: 'Trebuchet MS', sans-serif;"> the veggies (minus the spring onion) in olive oil until softened slightly, about 5 minutes. Add the vegetable stock and simmer on medium heat for 15-20 minutes or until the potatoes and kohlrabi are done. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(Optional) Chop the sausages into half a centimetre pieces and add to the soup. Season to taste with salt and pepper. Take off the stove and add chopped herbs. Serve with spring onion.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidohNvumpvifcTf5_5zLu4ZWXpXYYZ6Ac6jmPiOGxSU6MKC2RXnnBt7HJ9JFe7QGXNIdTY0ECcbLPWtge5GHDlTwO9LZLf4sbxawmETfMxGdUTDiiD8LBL-PDOcHNj0GbJ4TccLLfMeQ/s1600/IMG_5962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidohNvumpvifcTf5_5zLu4ZWXpXYYZ6Ac6jmPiOGxSU6MKC2RXnnBt7HJ9JFe7QGXNIdTY0ECcbLPWtge5GHDlTwO9LZLf4sbxawmETfMxGdUTDiiD8LBL-PDOcHNj0GbJ4TccLLfMeQ/s640/IMG_5962.jpg" width="640" /></a></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">*As a German, I can say the sausages in a jar from Aldi are the real deal, they are perfect for chopping to put into soups.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pGHqgCIlIjuNRbno4JC1sEqHLHl9EEJxyRFfMlQXvDoyYh3aXDm8cMPf_TfOqo3v3uHCcf_XDug-_UXCPwLSoIw6FVZLvLpDQFSj5mXzkt5JTE8ey7APEavtOaA8_Ik1gF10eWl15Q/s1600/IMG_5863.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pGHqgCIlIjuNRbno4JC1sEqHLHl9EEJxyRFfMlQXvDoyYh3aXDm8cMPf_TfOqo3v3uHCcf_XDug-_UXCPwLSoIw6FVZLvLpDQFSj5mXzkt5JTE8ey7APEavtOaA8_Ik1gF10eWl15Q/s640/IMG_5863.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My parents' veggie patch</td></tr>
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</span></div>
Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-91386022819364517252015-07-20T02:17:00.000+10:002015-07-20T02:28:41.169+10:00Spaghetti Squash with Pork Meatballs<script>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">I’m an absolute pasta
lover. I’ll have it with carbonara, bolognese or even just plain with some
roasted cherry tomatoes and some olive oil. I’m usually not someone who avoids
carbs at all costs, but when L first showed me Spaghetti Squash at the market I
was intrigued.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYjJ4O6atAiOjew7c1cwRrujqPxDtRwU-OaSn3YAhJlpm3JYOGp_XLvEA9Ww2NftvcIsggFRdDMnn8c3We3uo0QQOuRP_VZjrhZD5FhVGNy60UJLVTk9ATDSGQg8ZtA4jCxMW2_I9MQ/s1600/IMG_5792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYjJ4O6atAiOjew7c1cwRrujqPxDtRwU-OaSn3YAhJlpm3JYOGp_XLvEA9Ww2NftvcIsggFRdDMnn8c3We3uo0QQOuRP_VZjrhZD5FhVGNy60UJLVTk9ATDSGQg8ZtA4jCxMW2_I9MQ/s640/IMG_5792.jpg" width="640" /></a></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">A pumpkin that apparently turns into pasta. Not like zucchini
where you have to use a spiralizer to get those spaghetti like strands. No,
it’s just a freak of nature that actually comes like that! You roast it and then,
tada, you scrape out the strands and have something that looks like pasta.
Obviously it doesn’t taste exactly like pasta, but the squash doesn’t have much
flavour itself either, so it’s perfect to combine with flavoursome sauces, or
as in my case, with delicious meatballs, a knob of butter and some parmesan.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEQaQ_zlcdi5m6ali4QVIGpNumiXR4vKHatwTjjy7u1dmVRb3VAC1Zm_c53ZnRe0kybXevj27v3kPeYJ0KSa_TdY_bQoMbRG61HOL9WVFP3Kcmw9QD7b-CcmBhanhzgtLEQfhyphenhyphenV95JA/s1600/IMG_5776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEQaQ_zlcdi5m6ali4QVIGpNumiXR4vKHatwTjjy7u1dmVRb3VAC1Zm_c53ZnRe0kybXevj27v3kPeYJ0KSa_TdY_bQoMbRG61HOL9WVFP3Kcmw9QD7b-CcmBhanhzgtLEQfhyphenhyphenV95JA/s640/IMG_5776.jpg" width="640" /></a></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
</span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">If you see spaghetti
squash at your local market, grab it. It’s still not easy to get, so when you
can get your hands on it, do me a favour and give it a go!<a name='more'></a></span></div>
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<div style="text-align: justify;">
<u><span style="font-family: Trebuchet MS, sans-serif;">Spaghetti Squash with Pork Meatballs<o:p></o:p></span></u></div>
<div style="text-align: justify;">
<u><span style="color: red; font-family: Trebuchet MS, sans-serif;"><a href="https://sites.google.com/site/edgeofmyplate/spaghetti-squash-with-pork-meatballs?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Printable recipe)</a></span></u></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2 spaghetti squash<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">3 teaspoons coconut oil<o:p></o:p></span></div>
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 shallot, finely diced<o:p></o:p></span></div>
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">500 g pork mince<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup almond meal or breadcrumbs<o:p></o:p></span></div>
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 egg, lightly whisked<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons dried cumin<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">sea salt and freshly ground black pepper, to season<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup Parmesan cheese, grated to serve<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LIY6XyypLGSNt1sePY5FLNmFQf5yUrTueF2VbNSZ8bHwR6wuUjUALwcQRu6TSTuvCWegsq8kjrMIsVWQyIKHndwR_BhrxA4hl4TFnIvxBonVzpLZ6sOoLZQQsbcY3-JE4puH1ziutQ/s1600/IMG_5779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LIY6XyypLGSNt1sePY5FLNmFQf5yUrTueF2VbNSZ8bHwR6wuUjUALwcQRu6TSTuvCWegsq8kjrMIsVWQyIKHndwR_BhrxA4hl4TFnIvxBonVzpLZ6sOoLZQQsbcY3-JE4puH1ziutQ/s640/IMG_5779.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 200<o:p></o:p><span style="background-color: white; line-height: 18.2000007629395px;">°</span><span style="background-color: white; line-height: 18.2000007629395px;">C.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cut the spaghetti squash in half and remove all the
seeds and sticky flesh surrounding the seeds. Put face down into an oven proof
baking dish and add some water, just a cup or two, to cover the bottom of the
pan.<o:p></o:p></span></div>
</div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bake the squash in the oven for about 40 minutes. <o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, heat 1 teaspoon of oil in a saucepan. Cook shallot
until softened and translucent. Add to a large bowl with mince, almond meal,
egg, cumin, salt and pepper. Mix together.<o:p></o:p></span></div>
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Using wet hands, shape mince mixture into 12 meatballs.
Heat remaining oil in the same saucepan. Add meatballs, in batches, frying
until cooked through (8-10 minutes). Turn halfway through cooking to ensure they’re
browned all over. Once cooked, set meatballs aside and cover with foil.<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Once the spaghetti squash has baked long enough,
remove from the oven and let cool for 5 minutes.<o:p></o:p></span></div>
</div>
<span style="font-family: Trebuchet MS, sans-serif;"><u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
</span><br />
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">When you turn them over, you should now be able to ‘rake’
through the flesh and get spaghetti like strands. Go along the width of the
squash, not the length, that way you end up with nice long pieces. <o:p></o:p><span style="background-color: white;">Place spaghetti squash on a plate, top with three meatballs and sprinkle with parmesan. Season with salt and pepper and add a knob of butter, if desired.</span></span></div>
<div style="background-color: white;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Serves 4.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuzoa72zmwSfyrrEYIR25nHS9pCeHD320OQeDEIG9a0uzeHCej2hzc20Gs9WNKF_Yn-mL5IvENn9wLJeokL36BsKos_FR3oSvZR2nRjQGvh-Fo-L3DL9zAOue5CcPYeN0a-55hXzw_Q/s1600/IMG_5790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuzoa72zmwSfyrrEYIR25nHS9pCeHD320OQeDEIG9a0uzeHCej2hzc20Gs9WNKF_Yn-mL5IvENn9wLJeokL36BsKos_FR3oSvZR2nRjQGvh-Fo-L3DL9zAOue5CcPYeN0a-55hXzw_Q/s640/IMG_5790.jpg" width="640" /></span></a></div>
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com2tag:blogger.com,1999:blog-8901304852637650594.post-42115034922758575392015-07-14T05:02:00.003+10:002015-07-14T05:04:28.709+10:00Soup Monday - My Mother's Sorrel Soup<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">I'm currently enjoying a summer holiday at home with my parents in Germany. A nice break from the bleak Melbourne winter. One of the many things I love at my parent's place is their extensive veggie patch.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wZ1mEA_7Rm7SuMVpS79jmN9hIJ_Qam7dD6sGQ_ToZJzrV6-gA1J5kAOPyyDbVgw6YdoqxO0MZN8EoXYIRKit2cDHZGR68Iw3JGE2DqeY_7UfZv85TkXoTPPssNqV2wU0znAXxAJicg/s1600/IMG_5837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wZ1mEA_7Rm7SuMVpS79jmN9hIJ_Qam7dD6sGQ_ToZJzrV6-gA1J5kAOPyyDbVgw6YdoqxO0MZN8EoXYIRKit2cDHZGR68Iw3JGE2DqeY_7UfZv85TkXoTPPssNqV2wU0znAXxAJicg/s640/IMG_5837.jpg" width="640" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">They grow all my favourites; beans, capsicum, kohlrabi, all different kinds of herbs and sorrel. The taste of sorrel always brings back images of my childhood. When I was at kindergarten I remember picking wild sorrel on a field behind the kindergarten and eating those tangy leaves straight after picking. They are delicious! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJe4a7DHmLRxQCEPtUQZDvmrfrKEb7eI8lPYzzg3f2gsIpKTSvLzqv3R7hfIjmE1Nnp4XXGWo9DhQqEbMGi5C8qvF8mQ_e2NJr8RuqbBVkpUuE8u4JYLGR6s9dbk9gEMzptWSt7Is7mg/s1600/IMG_5829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJe4a7DHmLRxQCEPtUQZDvmrfrKEb7eI8lPYzzg3f2gsIpKTSvLzqv3R7hfIjmE1Nnp4XXGWo9DhQqEbMGi5C8qvF8mQ_e2NJr8RuqbBVkpUuE8u4JYLGR6s9dbk9gEMzptWSt7Is7mg/s640/IMG_5829.jpg" width="640" /></a></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">And my great-grandmother, grandmother and mother all made sorrel soup for us kids, with chopped hard boiled eggs on top. So of course I was very excited when my mother suggested we make sorrel soup today. </span><span style="font-family: Trebuchet MS, sans-serif;">It's super quick and easy to make and only takes a few ingredients, but the soup is super tasty.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><u><br /></u></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><u>My Mother's Sorrel Soup</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><u><a href="https://sites.google.com/site/edgeofmyplate/my-mother-s-sorrel-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(Printable version)</span></a></u></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">150g sorrel</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">30g butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">50g plain flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1l vegetable stock</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">100ml cream</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">salt & pepper to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2 hard boiled eggs</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">A handful of parsley, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Wash and finely chop the sorrel. In a big saucepan over medium heat, melt the butter. Sauté the sorrel until wilted, stir in flour, continue to cook until slightly browned. Then add the stock, stir and cook on high heat for 10 minutes. Stir in the cream and bring back to the boil. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Season to taste with salt and pepper.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Serve the soup with chopped hard-boiled egg and parsley. </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Serves 4</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNyOveHtVSHlTnTSimRyEvPNbtO6oap0D29sn-bdAii6Yk1wysT-uCLLZyNKdbqMRuf5qV5kKMogR9WAg1UX1oyK9Nklq4sBsgPE6aqWUz83v_hKXF7PHbqyL2vzLgUdjPsp77vQWSg/s1600/IMG_5841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNyOveHtVSHlTnTSimRyEvPNbtO6oap0D29sn-bdAii6Yk1wysT-uCLLZyNKdbqMRuf5qV5kKMogR9WAg1UX1oyK9Nklq4sBsgPE6aqWUz83v_hKXF7PHbqyL2vzLgUdjPsp77vQWSg/s640/IMG_5841.jpg" width="640" /></a></span></div>
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-66542917252333196872015-07-10T19:00:00.000+10:002015-07-10T19:00:04.219+10:00Happy Blogiversary - Edge Of My Plate Turns 1<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt; text-align: justify;">I'm off on holidays today, but I didn't want to go before posting this blog post. Because I can’t believe it’s
been a year since I decided I needed a creative outlet and started this blog!!</span><br />
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<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1R9n4q1UaCcfTuNqZ3sZarl6VAl83qKEkD-X51wPhBpTXoempz6axpSGWWmCslJNrmS42CQk8Fhqj43XDGKdKX7n5G7jYOOcuTpf8vhww5mW0ZTq7FmFL5qZsk0_tWbEcKGvv3jHmw/s1600/IMG_5714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1R9n4q1UaCcfTuNqZ3sZarl6VAl83qKEkD-X51wPhBpTXoempz6axpSGWWmCslJNrmS42CQk8Fhqj43XDGKdKX7n5G7jYOOcuTpf8vhww5mW0ZTq7FmFL5qZsk0_tWbEcKGvv3jHmw/s640/IMG_5714.jpg" width="496" /></a></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">I
think I definitely have ‘looked over the edge of my plate’ and discovered new
places, ingredients and even met so many lovely people through this blog.
Online and offline.<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">I love challenging
myself and that was exactly what I set out to do. A year on, I seem to get more
adventurous and try things I wouldn’t have tried a year ago. Avocado-chocolate
mousse?? Really? It’s actually really yummy and so much better for you than the real deal. (And don't worry, there is still chocolate it in!).</span></span><br />
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<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yrNUIyPadfvWt4597GnFQ-zXaI5iIUG0eXIFfYYTTeHNz7e39Mx8sHhK1OOy6iGXyvSM2X9INeSazkcZDKT1ODkcHHm8SxuiZsoBs2Varphsy16-dffo3ESD7g9yxt1t1vNWcin21w/s1600/IMG_5700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yrNUIyPadfvWt4597GnFQ-zXaI5iIUG0eXIFfYYTTeHNz7e39Mx8sHhK1OOy6iGXyvSM2X9INeSazkcZDKT1ODkcHHm8SxuiZsoBs2Varphsy16-dffo3ESD7g9yxt1t1vNWcin21w/s640/IMG_5700.jpg" width="640" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Our friends SJ &
Pete invited us to their house last weekend for a non-Christmas in July dinner
party. I offered to bring a dessert and got the brief something lactose free
would be great. I’m doing the IQS-8Week-Program at the moment, so I’m cutting
out most processed sugars. And I also wanted a showstopper of a dessert for my
Blogiversary. I googled and looked through cookbooks and finally came across
this one. Choc-Caramel-Chunk and Peanut Butter Cheesecake. Sounds divine but is
actually lactose-free, processed sugar free and you have to admit, it looks
amazing, right? I didn’t want to tell everyone that this was actually a ‘healthy’
dessert, so I just served it to them. Obviously it doesn’t taste like a
sugar-laden chocolate caramel ice-cream cake but has a subtle nuttiness to it. After
everybody had tried it and liked it, I told them. And no one guessed there was
avo in it!</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCP7QdK7v_RM09c4H27lYt8s48s-HL4yxOA7Xg7FQhanRmqlK0vrbnygalggpwLHTFW-tv62ODnzoQcFnZJvy2E1fUIuVPqwx9_8XrwqQa6EwNcxxdBDF0cws5GUofaapdkgyN4Pwiw/s1600/IMG_5711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCP7QdK7v_RM09c4H27lYt8s48s-HL4yxOA7Xg7FQhanRmqlK0vrbnygalggpwLHTFW-tv62ODnzoQcFnZJvy2E1fUIuVPqwx9_8XrwqQa6EwNcxxdBDF0cws5GUofaapdkgyN4Pwiw/s640/IMG_5711.jpg" width="640" /></a></span></span></div>
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;"> <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">It’s not the cheapest
of all cakes, but it serves 12-14 people and for a cheaper version, substitute
the pecans with walnuts. <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<u><span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Choc-Caramel-Chunk
and Peanut Butter 'Cheesecake'<o:p></o:p></span></span></u></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<u><span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://sites.google.com/site/edgeofmyplate/choc-caramel-chunk-and-peanut-butter-cheesecake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: red;">(Printable version)</span></a></span></span></u></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Crust <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">4 1/2 cups
pecans <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons raw
cacao powder<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tablespoons
coconut oil, melted<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tablespoons
rice malt syrup<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Caramel Sauce <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">100g butter, chopped<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup rice malt
syrup<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">2/3 cup coconut cream<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Praline <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup rice malt
syrup<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup peanuts or
macadamia nuts, or both, roughly chopped<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Ice-Cream Filling<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">3 cups raw unsalted
cashews <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/4 cups coconut
cream<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">2 large or 3 small
avocados <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup raw cacao
powder<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 teaspoons sea
salt<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tablespoons
granulated stevia <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">3/4 teaspoon ground
cinnamon<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups natural,
sugar-free and salt-free crunchy peanut butter<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tablespoons
cacao nibs<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Chocolate Sauce <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup coconut oil
or butter (I couldn't get mine to work with coconut oil)<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tablespoons
rice malt syrup<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tablespoons raw
cacao powder<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">small pinch of sea
salt <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon coconut
cream<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Line the bottom of a
23-cm spring-form tin with baking paper then start by making the crust. Pulse
the pecans in a food processor until roughly chopped. Add the remaining
ingredients and process until the mixture has a moist, crumbly consistency.
Spoon the mixture into the prepared tin and spread evenly around the base and 5cm
up the sides. Place in fridge or freezer to set.<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">To make the caramel
sauce, melt the butter with the syrup in a small saucepan over high heat. Bring
to a boil, then reduce the heat to medium so the mixture keeps bubbling - do
not stir or the caramel will split. Cook for a further few minutes until the
caramel has turned golden and appears gooey when dripping off the back of a
spoon. Remove from the heat and add the coconut cream, stirring gently.
Transfer to a bowl and allow to cool.<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">To make the praline,
preheat the grill to high and line a baking tray with baking paper. Warm the rice
malt syrup gently in a pot on the stove or in the microwave. Mix the syrup with
the nuts and transfer to the prepared tray. Grill for five minutes or until
most of the water has evaporated and the syrup has turned golden and
crystallised around the nuts. Remove from the grill and cool, then smash the
praline into small pieces. Reserve 1/2 cup for the topping, and keep the rest
for the ice-cream filling.<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">To make the ice-cream
filling, pulse the cashews with 1/3 cup of the coconut cream in a food
processor until the mixture is fairly smooth and buttery. Transfer to a large
bowl and set aside. Again using the food processor, pulse the avocados with the
remaining coconut cream, cacao, salt and stevia until smooth. Add to the cashew
mixture, then add the cinnamon, peanut butter, cacao nibs and praline. Stir
well to combine.<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Spoon about half of
the ice-cream mixture over the crust in the spring-form tin and spread right to
the edges of the crust. Free for about 5-10 minutes, then drizzle over half the
caramel sauce. Freeze for another 5-10 minutes, then add the remaining
ice-cream mixture. Freeze for 5-10 minutes, then add the remaining caramel
sauce and freeze the assembled cake for at least 6 hours, or overnight.<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">Now, a word of
warning, it took me three attempts to get the chocolate sauce right. I have
never had so much trouble with anything like I did with this sauce (and I cook
a lot!). The mixture kept clogging up after I had added the cacao and seemed to
split, so that I ended up with a big lump of rice malt syrup/ cacao mixture and
the coconut oil on the side. The rice malt syrup/ cacao mixture is very tasty,
but just didn’t have the right consistency to drizzle over the cake at the end.
I tried switching pots, I let it cool more, I stirred it slower. NOTHING
WORKED! L suggested I use butter instead
of coconut oil. And for a moment it looked like it would split again, but it
didn’t! It was the perfect consistency! <o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">To make the chocolate
sauce, melt together over low heat the coconut oil or butter and syrup in a small
saucepan. Remove from the heat and whisk through the cacao powder and salt
until thoroughly combined, with no lumps. Leave to cool for 5 minutes, then
whisk through coconut cream until smooth. (This sauce will thicken as it cools
and can be reheated to make it runnier.)<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: Trebuchet MS, sans-serif;">To serve, remove the
cake from the freezer and the tin and transfer to a serving plate. Arrange the
reserved praline around the edge of the plate and drizzle over the chocolate
sauce. Allow to stand 5 minutes before serving.<o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-PnvLxCQmfav7wrBTE4bUaOBd8vujM76T0vMkCF3fYXiUESOBWnT9F2eSgnLeGEzvoh3qWj3-yH_rQpdlmksWpv9UC17r4XSTjGsggmZYMEmPLHqeqLWKYhvyD1-vuDVozYx17D8cg/s1600/IMG_5717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-PnvLxCQmfav7wrBTE4bUaOBd8vujM76T0vMkCF3fYXiUESOBWnT9F2eSgnLeGEzvoh3qWj3-yH_rQpdlmksWpv9UC17r4XSTjGsggmZYMEmPLHqeqLWKYhvyD1-vuDVozYx17D8cg/s640/IMG_5717.jpg" width="640" /></a></div>
<span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS', sans-serif;">Adapted from Sarah Wilson's </span><a href="http://store.iquitsugar.com/i-quit-sugar-for-life-print/" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">'I Quit Sugar For Life'</a><span style="font-family: 'Trebuchet MS', sans-serif;">.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">
</span>Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com2tag:blogger.com,1999:blog-8901304852637650594.post-29706948042310222242015-07-06T21:00:00.004+10:002015-07-06T22:12:17.489+10:00Soup Monday - Mexican Corn, Quinoa and Capsicum Soup with Avocado Cream<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Finally not a creamy soup! Don't get me wrong, I love creamy soups but they all kind of have the same texture, so when L asked chose this recipe for me to make for this week's Soup Monday I was happy to oblige. This Mexican inspired soup is lovely and colourful and when you take your first spoonful of soup combine with the avocado cream, you are surprised by the freshness and tanginess. There is a fair bit of lime juice in both the soup and the avo cream which counteracts the chilli beautifully. </span><br />
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-Ed_kZoLuGYC6J0PCuqrM6WyKqPiaLqAq60iIddCxIkMzZt2-hjSUIP9UH62uNO6kv-8giYBgGKJR_tlHMz8zDmND1XHMy-upPTek-BA1Y4OEjpZ1_Xno2PPm4mrASxU-zgSrzDC9g/s1600/IMG_5750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-Ed_kZoLuGYC6J0PCuqrM6WyKqPiaLqAq60iIddCxIkMzZt2-hjSUIP9UH62uNO6kv-8giYBgGKJR_tlHMz8zDmND1XHMy-upPTek-BA1Y4OEjpZ1_Xno2PPm4mrASxU-zgSrzDC9g/s640/IMG_5750.jpg" width="640" /></a></span></div>
</div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">If you have never cooked with quinoa before, just make sure you give it a good wash before you use it. It comes with a natural pesticide which can make it taste a little bitter. But fear not, quinoa is actually really healthy and considered a "superfood" and is a healthy alternative to rice.</span><br />
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;">Let me know what you think of the soup! (And the quinoa if you're a first-timer!)</span></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnz-vCBQ4kyVRwLFl1TxSpoarnLYTB85fu4ZhwK7JKPFril5kzfUdlXFA3Nyffae1-QYAca0qHwWjqq_lLg7Z9HhN5_Uh564RS2DCVh59XHm-O32RzMRMGQoGsNcfnq7Lt36skWac0Q/s1600/IMG_5753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnz-vCBQ4kyVRwLFl1TxSpoarnLYTB85fu4ZhwK7JKPFril5kzfUdlXFA3Nyffae1-QYAca0qHwWjqq_lLg7Z9HhN5_Uh564RS2DCVh59XHm-O32RzMRMGQoGsNcfnq7Lt36skWac0Q/s640/IMG_5753.jpg" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><u>Mexican Corn, Quinoa and Capsicum Soup with Avocado Cream</u></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">
</span>
<br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><a href="ttps://sites.google.com/site/edgeofmyplate/mexican-corn-quinoa-and-capsicum-soup-with-avocado-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Printable recipe)</a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">
</span>
<br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">50g butter</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">
</span>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 shallot, finely diced</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">
<div style="text-align: justify;">
2 medium/ large potatoes</div>
<div style="text-align: justify;">
1 red capcisum, seeded and diced</div>
<div style="text-align: justify;">
1-2 red chillies, seeded and finely shredded</div>
<div style="text-align: justify;">
50g quinoa</div>
<div style="text-align: justify;">
1l chicken stock</div>
<div style="text-align: justify;">
450g corn kernels</div>
<div style="text-align: justify;">
Salt & freshly ground pepper to taste</div>
<div style="text-align: justify;">
2 limes, juiced</div>
<div style="text-align: justify;">
1 large avocado</div>
<div style="text-align: justify;">
75ml pouring cream</div>
<div style="text-align: justify;">
25ml olive oil</div>
<div style="text-align: justify;">
60ml apple cider vinegar</div>
<div style="text-align: justify;">
1 bunch coriander, roughly chopped, plus extra for garnish</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Melt the butter in a large saucepan over a medium–low heat and add the shallots and potatoes. Stir and add a little water. Cover and let the vegetables sweat for about 15 minutes. Add a splash more water every so often to keep the mixture moist. Then add the diced capsicum and red chillies.</div>
<div style="text-align: justify;">
Meanwhile, wash the quinoa in a sieve under running water to remove the naturally occurring pesticide which make it taste bitter. Set aside.</div>
<div style="text-align: justify;">
Add the corn, salt and pepper, and chicken stock to the pan with the vegetables, followed by the washed quinoa. Simmer for 15–20 minutes but don’t overcook or the quinoa will go mushy. Add two-thirds of the lime juice and the chopped coriander. Thin the soup with extra stock or water if needed.</div>
<div style="text-align: justify;">
To make the avocado cream, simply scoop the avocado flesh into a food processor and add the vinegar, remaining lime juice, cream and olive oil. Process to a smooth purée. Taste for seasoning – you may wish to add more lime or salt and pepper. Serve the soup hot, drizzled with the avocado cream. Garnish with coriander leaves and shredded chilli.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVKxBDVW05viF9qFS6958TWi_icTN_bKXc7xAEpymz8qYP1yzHpImcZWvBvd6fx4ntlXNp1rYYRzGULw62_F86S_dmNMMle0fAUvWwTfALND4O6PIu_bsl9wmh_QlDuNNoxFPqKF3KQ/s1600/IMG_5759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVKxBDVW05viF9qFS6958TWi_icTN_bKXc7xAEpymz8qYP1yzHpImcZWvBvd6fx4ntlXNp1rYYRzGULw62_F86S_dmNMMle0fAUvWwTfALND4O6PIu_bsl9wmh_QlDuNNoxFPqKF3KQ/s640/IMG_5759.jpg" width="640" /></a></div>
Adapted from Molly Brown's <a href="https://cooked.com.au/store/Brown-Molly/Grains/9781742707358" target="_blank">'Grain' - Cookbook.</a></div>
</span> Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0tag:blogger.com,1999:blog-8901304852637650594.post-15489244184917063692015-07-05T12:05:00.000+10:002015-07-05T12:05:01.111+10:00Claypots Evening Star and Georgie's Harvest's Truffle Party<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Last week I got to enjoy Claypots Evening Star's food two nights in a row, winner! On Tuesday L had the spontaneous idea to have dinner at the South Melbourne Market restaurant. On Wednesday we were invited to Georgie's Harvest's Annual Truffle Party, also at the Market, where Claypots was providing the food. Lucky girl! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Claypots Evening Star serves delicious seafood at the corner of York Street and Cecil Street. On the weekends the street is lined with people enjoying their amazing looking seafood lunches while sipping on a glass of wine. On the inside the space has a cosy atmosphere with lots of wood, big communal tables and cray pots hanging from the ceiling.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I was a little overwhelmed with all the delicious sounding choices on the menu and specials board but in the end w</span><span style="font-family: 'Trebuchet MS', sans-serif;">e decided to have a few smaller dishes and one fish from the specials to share.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">The quail eggs with delicious and rich with a lovely minty yoghurt dressing. A little warning, there is garlic in almost everything, and I think that's great. That is if you don't plan to go out dancing afterwards! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The crispy skin John Dory from the specials menu came out as a whole fish which looked amazing! I spent about 10 minutes at the end of the dinner, just trying to get even the tiniest bit of flesh that we might have left behind. It was juicy and the skin had a great salty flavour to it. (The kind where you want to lick the plate because it was just so darn delicious!).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We had also ordered a side of </span><span style="font-family: 'Trebuchet MS', sans-serif;">crushed potatoes with wine vinegar & black garlic as well as the </span><span style="font-family: 'Trebuchet MS', sans-serif;">Evening Star Greek Salad with Horseradish Dressing & Olive Jam. You may now be thinking, ah great, potatoes and salad, how boring. And I have to agree with you to a point, I usually find Greek salads my least favourite, they often have big chunks of watery tasting tomato and flavourless cucumber. But this was the absolute opposite! The horseradish dressing and olive jam were super yummy and we finished the whole bowl pretty quickly. </span><br />
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The crushed potatoes were equally great, I loved the subtle flavour of the black garlic. It's much softer than it's white counterpart!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">At the end we had two fantastic skewers, probably my favourite dishes of the night.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The octopus pinxto consisted of super tender octopus layered with red capsicum and was then char-grilled. The c</span><span style="font-family: 'Trebuchet MS', sans-serif;">uttlefish pinxto with chilli squid ink was again super, super tender. A little word of caution, the squid ink stains your teeth for a moment, so when I was smiling at L because I was in food heaven he gave me a very strange look. But hey, the food was so worth it! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Claypots Evening Star</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Corner of York & Cecil Street</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">South Melbourne VIC 3205</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">03 9645 5779</span></div>
<a href="https://www.zomato.com/melbourne/claypots-evening-star-south-melbourne" target="_blank"><img alt="Click to add a blog post for Claypots Evening Star on Zomato" src="https://www.zomato.com/logo/16577755/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I was so excited knowing that the night after I would get to enjoy all this great food AGAIN! In my opinion, <a href="http://edgeofmyplate.blogspot.com.au/2015/05/autumn-at-south-melbourne-market.html" target="_blank">Georgie's Harvest is one of the prettiest stores at the South Melbourne Market</a> and I love going there to get my spuds and other things that grow in the soil, like purple carrots, celeriac, spaghetti squash, etc. </span><br />
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A few weeks ago Georgie invited us to her Annual Truffle Party, which she and her husband Michael were hosting for the 4th year in a row.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0tuScRaKXqIwDHN9YQDTpXKcyGEfD_20mpgUWsI-ah7mXpC-hV4W0_7hQ41LzeAh-bgommkKrDrTuUNULejOnj1KK-bxTynHTGlkAa2tnWVTNYq1JWCjozkMG4QZWN8-BTsnBAu3YA/s1600/IMG_5681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0tuScRaKXqIwDHN9YQDTpXKcyGEfD_20mpgUWsI-ah7mXpC-hV4W0_7hQ41LzeAh-bgommkKrDrTuUNULejOnj1KK-bxTynHTGlkAa2tnWVTNYq1JWCjozkMG4QZWN8-BTsnBAu3YA/s640/IMG_5681.jpg" width="426" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I was so excited! I love winter events and her party sounded like a great get together, celebrating her and her beautiful produce with delicious food from Claypots Evening Star and <a href="http://edgeofmyplate.blogspot.com.au/2015/02/proper-son.html" target="_blank">Proper & Son</a>, as well as wine from Prince Wine Store and some live music. </span><br />
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It doesn't get much better than that, does it! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">When we arrived at 6:15pm, only 15 minutes after the party had started there was already a long line at the buffet. But I had a feeling the wait might be well worth it. And oh boy it was. Platters full of pasta marinara, prawns, oysters, whole fish, purple potatoes tossed with octopus, octopus and also cuttlefish pinxtos, and so much more. </span><br />
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The plates just kept coming out! I don't think anybody went home hungry that night, it was amazing. Just when I thought I had tried everything and couldn't fit any more in, L spotted the Truffle Mac'n Cheese. Are you kidding me?! Of course I still had room for that. Big trays with cheesy Mac'n Cheese with generous shavings of truffle on top, prepared by Proper & Son.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It might have just been the most decadent and most delicious Mac'n Cheese I have ever had. It will be hard to go back to just normal Mac'n Cheese now...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Thank you so much again Georgie for inviting us, we love your store and produce and had a great time at your Truffle Party! </span><br />
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<u style="font-family: 'Trebuchet MS', sans-serif;">Georgie's Harvest</u><br />
<span style="font-family: Trebuchet MS, sans-serif;">South Melbourne Market</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">322-326 Coventry Street </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">South Melbourne VIC 3205</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://georgiesharvest.com.au/">georgiesharvest.com.au</a></span><br />
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Hennie (Edge Of My Plate)http://www.blogger.com/profile/01184436922533892926noreply@blogger.com0